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Prune Cake
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Recipe Information
Patty Johnson

Serves/Makes:1 13 x 9 Cake

  • 1 cup (225 ml) Wesson Oil or corn oil
  • 1-1/2 cups (350 ml) sugar
  • 3 eggs
  • 2 cups (475 ml) flour
  • 1/2 tsp (2 ml) salt
  • 1 tsp (5 ml) soda
  • 1 tsp (5 ml) nutmeg
  • 1 tsp (5 ml) allspice
  • 1 tsp (5 ml) cinnamon
  • 1 cup (225 ml) buttermilk
  • 1 tsp (5 ml) vanilla
  • 1 cup (225 ml) prunes, cooked, seeded and chopped
  • 1 cup (225 ml) nuts, black walnut or pecans
  • Icing:
  • 1 cup (225 ml) sugar
  • 1/2 cup (125 ml) buttermilk
  • 1 cup (225 ml) butter
  • 1/2 tsp (2 ml) soda
  • 1/2 tsp (2 ml) vanilla
  • 1 Tbsp (15 ml) white corn syrup
  • Blend oil and sugar.
  • Add eggs.
  • Add sifted ingredients alternately with buttermilk.
  • Add vanilla, prunes and nuts.
  • Pour into greased 13 inch X 9 inch pan.
  • Bake at 300 degrees (150 C.) for 45 minutes.
  • Pour the icing over the cake in the pan while hot.
  • Icing directions:
  • Combine all ingredients in saucepan.
  • Bring to a boil stirring constantly.
  • Boil until soft ball forms in cold water.
  • Pour over cake.
I hope this recipe is close to what you are looking for. I know you said your Grandmother served whipped topping over her's. If you just want the cake without the icing I suppose you could just leave it off.

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