Prune Cake

Ingredients:

• 12 Tbsp. butter
• 1 1/2 cups sugar
• 2 tsp. vanilla
• 3 eggs
• 2 cups flour
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 tsp. cinnamon
• 1 cup buttermilk
• 2 cups chopped pitted prunes
• 1 cup chopped walnuts

Syrup:

• 1/2 cup buttermilk
• 1 cup sugar
• 4 Tbsp. butter
• 1 tsp. vanilla

Directions:

Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch pan.

Cream the butter well, then slowly add the sugar, beating until blended. Add the vanilla and eggs and beat well. Mix together the dry ingredients and add to the creamed mixture along with the buttermilk. Stir in the prunes and walnuts. Spread evenly in the prepared pan and bake for about 35 minutes, until a toothpick inserted in the center of the cake comes out clean.

While the cake bakes, prepare the buttermilk syrup. Combine the buttermilk, sugar, and butter in a small saucepan, and bring to a boil. Cook until the butter melts and the sugar dissolves. Remove from the heat and stir in the vanilla. Set aside until ready to use. Reheat if necessary; the syrup must be hot when poured over the cake.

When the cake comes out of the oven, use the tines of a fork to poke holes all over the top at 1/2 inch intervals. Drizzle the hot syrup over and let cool for a few hours before serving. Is very good topped with whipped cream.

Source: The Fannie Farmer Baking Book, by Marion Cunningham

By Free2B from North Royalton, OH