-Second, it is made with a very secret ingredient... please don't tell... shhhh... prunes. So, I'm just going to call it Christmas Cake instead of... Prune Cake.
-Third, although delicious enough to eat year round, it is a cake best reserved for the holiday season because of the spices in it.
Christmas Cake
Cake:
1 cup prunes
1 cup sugar
3 eggs
1 cup canola oil
1 1/2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 300. Cover prunes with water and bring to a boil, cook about 8 minutes or until soft and mashable. Drain, place on plate, and mash with a fork. Set aside.
In a medium bowl sift together flour, baking soda, nutmeg, allspice, and cinnamon.
In a large bowl whisk together oil, sugar, and eggs.
Add dry ingredients to egg mixture until just combined, then add buttermilk and vanilla. Gently stir in prunes, being careful to not overmix.
Pour into buttered 9x13 baking dish and bake for 35-40 minutes. Do not overbake.
When cake has 5 minutes remaining, make the icing:
Icing:
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 Tablespoon white corn syrup
1/4 cup butter
1/2 teaspoon vanilla
Combine icing ingredients in saucepan and bring to slow boil. Boil without stirring 5-7 minutes or until icing begins to turn dark. Icing should be caramel in color, but still pourable and not sticky.
Remove cake from oven and pour icing all over top, spreading if necessary. Serve warm.
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