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- 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
- 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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