Title: Prune Cake (Holiday Spice Cake)
Categories: Dessert Cake Holiday
Yield: 1 Servings

CAKE
1	c	Oil
1 1/2	c	Sugar
1	c	Buttermilk
2	c	All-purpose flour
3		Eggs
2	ts	Baking powder
1	ts	Salt
1	ts	Cinnamon
1	ts	Nutmeg
1	ts	Baking soda
1/2	ts	Allspice
2	ts	Vanilla extract
1	ts	Lemon extract
1	c	Pitted prunes, chopped
1	c	Pecans or walnuts, chopped
		Sauce
SAUCE
1	c	Sugar
1/2	c	Buttermilk
2	tb	Light corn syrup
1		Stick of butter or margarine
		Cut into pieces
1/2	ts	Baking soda
1	ts	Vanilla extract
1	ts	Lemon extract

Ann Richter says she usually refers to this as holiday spice cake since people do not seem to take to the idea of prunes - until they eat the cake. She also likes to let the cake "age" for three days before serving.

(CAKE)

Preheat oven to 350 degrees. Mix all ingredients (except sauce). Pour into a greased floured tube pan and bake until cake tests done - about 1 hour. Let cool in pan about 10 minutes; turn out on rack and cool completely. Poke holes through cooled cake with skewer and pour half of sauce over top (sauce recipe makes enough for two cakes). Wrap tightly and let sit for three days.

(SAUCE - makes enough for two cakes)

Combine all ingredients in a large sauce pan. Bring to a boil and boil until mixture will spin a thread when poured off the end of a spoon - about 10 minutes. Cool slightly and pour sauce over cakes.

NOTE: For gift giving, Richter recommends making the cakes in loaf pans - 2 greased, floured, 9-by-5-by-3 inch pans. Bake in a preheated 325 degree oven for 40 to 45 minutes. Remove from pans, place on serving dish or container and poke holes in top. Pour sauce over top. One batch of sauce makes enough for 4 of these loaf cakes. Let cool before wrapping. Wrap in foil or colored plastic wrap and decorate with bows.

From The Houston Chronicle Food Section - Dec 8, 1993

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