Grease well and flour 9-inch (12-cup) Bundt Pan. Combine prunes with walnuts and 1/2 cup of the flour in bowl. Sift together remaining 1 1/2 cups flour, baking soda, cinnamon nutmeg, allspice and salt into large bowl. Add sugar, oil, buttermilk, vanilla and eggs. Beat at moderately high speed about 1 minute until creamy-smooth. Add prune-nut mixture, fold in lightly but thoroughly. Pour into prepared pan. Bake in preheated oven (350 degrees) for 45 to 50 minutes or until cake pulls away from sides of pan and is springy to touch. Cool cake upright in pan on wire rack 15 minutes. Prepare Buttermilk Topping.
Buttermilk Topping. Combine 1/2 cup granuladed sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda and 1/4 cup (1/2 stick) unsalted butter in saucepan. Cook over medium heat, stirring occasionally, until butter melts and mixture boils. Remove from heat.
Loosen cake around edges with spatula; invert onto rack. Pierce cake all over with wooded pick. Set cake on rack over large round platter. Slowly ladle buttermilk topping evenly over cake. Spoon any glaze that has run off back onto cake until most has been absorbed and surface is glazed. Cool cake thoroughly.
Transfer cake to platter. Cut into wedges and spoon on dollup of unsweetened whipped cream, if you wish.
NOTES : Chef Don says serve this cake to your best friends. They'll love you for it even if it is Sinfully Rich. This cake is so moist and tender that it's more like steamed pudding.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (116g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 139 (44%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 1.5mg||0 %|
|Sodium 3923.1mg||135 %|
|Potassium 181.6mg||5 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 38.7g|
|Protein 5.3g||8 %|
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Calories per serving: 314
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