Last time I baked in my mother’s kitchen, I had to make a last minute dash to the grocery store – quickly – because she was out of flour and sugar. My mother does a lot of things wonderfully and with enthusiasm, however, baking is not usually one of those things.
So you can imagine my surprise one weekend when I was visiting her, to wake up to the oven preheated and a frantic question from mom: “How much butter is there in a quarter cup?”
When you first hear the name of this cake, you might find yourself mildly turned off. At first, I didn’t even think I would like it, mainly since I didn’t see chocolate chips sitting out on the counter with the rest of the ingredients.
I had a piece to humor my mother (and to encourage her new baking hobby). And trust me (and trust the Pioneer Woman), you won’t be disappointed by the warm, rich flavor reminiscent of spice cake. The sticky sweet browned butter icing adds texture to the cake, which will melt in your mouth with every bite.
You can find the entire recipe here. Yes, it’s called Prune Cake but yes, it’s delicious. I’ll also tell you how to make it here. I think the Pioneer Woman would want it that way.
The Pioneer Woman’s Grandma Iny’s Prune Cake
What You Need:
1 cup prunes
1 cup sugar
1 cup canola oil
1 ½ cups flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sugar
½ cup buttermilk
½ teaspoon baking soda
1 tablespoon white corn syrup
¼ cup butter
½ teaspoon vanilla
1. Preheat oven to 300 degrees. In a large pot, cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
2. Sift together dry ingredients in a bowl. In another bowl, mix together oil, sugar, and eggs. Combine wet and dry ingredients, add buttermilk, and stir gently until just combined.
3. Throw in the mashed pruned and stir gently to combine. DO NOT OVERMIX. Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE.
4. While cake has five minutes remaining, make the icing. Combine icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.
5. Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.
(And to quote the Pioneer Woman, there is absolutely no “prune effect” from this cake).Print This Recipe