Sort ingredients
marciarjohnston
QR Code
Listen
Pdf
Rehydrate the prunes: Cover them with water in a pan. Bring them to a boil. Set aside to cool. Strain; use the liquid to mix with the buttermilk powder.
Preheat the oven to 350°F.
In a large bowl, whisk together the sugar, all-purpose flour, baking soda, nutmeg, cinnamon and salt.
Add the oil, eggs, buttermilk and vanilla, and whisk until just combined and only a few flour streaks remain.
Fold in the prunes and nuts.
Pour the batter into an ungreased 13x9-inch baking pan. Using a mini offset spatula, smooth the top if need be.
Bake the cake until a toothpick comes out clean, about 45 minutes.
Meanwhile, make the sauce. In a saucepan that’s bigger and than you think you need (the sauce froths and swells), melt the butter. Add buttermilk, vanilla, baking soda and sugar.
Bring the mixture to a boil, and boil for two minutes, stirring occasionally.
Pour the sauce over the hot cake.
Leave the cake in the pan to cool.
Serve the cake warm or chilled. However, serving it hot out of the oven is not recommended for two reasons. First, you’ll want to be sure to allow enough time for the glaze to fully soak into the cake. Second, this cake is quite moist, so you want to give it enough cooling time so it doesn’t crumble when cut. It has its own glaze, so it doesn’t need a sauce. A scoop of vanilla ice cream goes nicely alongside it.