Did I mention Whoa?!
I love this woman's blog. And for may reasons. She is down to Earth, which reminds me of myself, and her pictures are to die for. But that constitutes a good camera. We have Edna (Savanah has named our Camera, Edna Mole, from the old lady clothes designer in The Incredibles) and she cooks for real. Granted, she has a lot of meat recipes and those cannot be vegetized, but some of her other stuff is OMG! We cook her Hot Crash Potatoes at least once a week. I"m not kidding. Her blog is easily surfable (that is a word cuz I made it up). But stop by and try her Prune cake.
We made it last night and it is extremely moist, but I went ahead and made the glaze. Truth be told, this cake does not need the glaze. It is pretty AOK all by itself. Is it something you could dunk? No, it is too moist and would probably fall apart in your hot beverage. So get yourself a fork and a hot beverage or a cold glass of milk, for you are going to need one or thee other, or maybe both.
Grandma Iny’s Prune Cake
1 cup prunes
1 cup sugar ( We used Raw)
3 eggs (I did use eggs this time)
1 cup canola oil
1 ½ cups flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk (We soured our own Rice milk with a bit of vinegar)
1 teaspoon vanilla extract
Preheat oven to 300 degrees.
Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes.Remove from heat, drain water, and mash on a plate. Set aside. Sift together dry ingredients. Mix together oil, sugar, and eggs. Combine wet and dry ingredients, add buttermilk, and stir gently until just combined.Throw in the mashed pruned and stir gently to combine. DO NOT OVERMIX.
Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.
While cake has five minutes remaining, make the icing:
1 cup sugar
½ cup buttermilk (We did sour our own rice milk with a bit of vinegar)
½ teaspoon baking soda
1 tablespoon white corn syrup
¼ cup butter (I did use real butter this time)
½ teaspoon vanilla
Combine all ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.
Remove cake from oven and pour on icing immediately.
This icing is very rich, but I would not say too rich, but for us the cake stood alone and did not need the icing, but to each his own. Try it and see what you think, you may love it and want more. But know this, the cake is EXTREMELY moist all by itself.
Thank you Pioneer Woman