Free Recipe Prune Bundt Cake
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Prune Bundt Cake Recipe
1-1/3 c Chopped pitted prunes,
-divided
1 c Buttermilk, divided
1/3 c Sugar
1/3 c Packed dark brown sugar
1/4 c Vegetable oil
1 Egg
3 Egg whites
2 c All-purpose flour
1 ts Baking soda
1-1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/4 ts Salt
1 ts Vanilla extract
Vegetable cooking spray
1/4 c Sugar
1/4 c Buttermilk
1/4 ts Baking soda
1/8 ts Imitation butter flavor
Prune Bundt Cake Preparation
Position knife blade in food processor bowl; add 2/3 cup prunes and 1/2 cup buttermilk, and process until smooth. Combine prune puree, remaining 2/3 cup prunes, and 1/2 cup buttermilk in a bowl; stir well, and set aside. Combine 1/3 cup sugar, brown sugar, and oil in a large bowl, beating well at medium speed of an electric mixer. Add egg; beat well. Add egg whites; beat well. Combine flour, 1 teaspoon baking soda, and next 4 ingredients; add to sugar mixture alternately with prune mixture, beginning and ending with flour mixture. Mix well after each addition. Add vanilla. Pour batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350 deg for 50 minutes or until a wooden pick comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Place cake on a serving platter; poke holes in top of cake, using a skewer. Combine remaining sugar, buttermilk, and remaining teaspoon baking soda in a small saucepan; bring to a boil over medium heat. Remove from heat, and stir in butter flavor. Drizzle over cake. Yield: 16 servings (serving size: 1 slice). Per serving: 185 Calories; 4g Fat (20% calories from fat); 4g Protein; 34g Carbohydrate; 12mg Cholesterol; 167mg Sodium Recipe by: Cooking Light, Nov/Dec 1993, page 136 Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 16
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