CAKE BATTER:
1 cup shortening or oil
2 cups sugar
1 cup buttermilk
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon each allspice, nutmeg, cinnamon, and cloves
1 teaspoon vanilla
½ cup chopped nuts
1½ cups chopped prunes
CARAMEL ICING:
½ cup (1 stick) butter
1 (16-ounce) box brown sugar
½ teaspoon vanilla
½ (5-ounce) can evaporated milk
4 cups confectioners’ sugar
Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside. For the cake, in a large bowl mix the shortening, sugar, buttermilk, and eggs. In a medium bowl combine the flour, baking soda, salt, and spices. Gradually add the dry ingredients to the creamed mixture. Add the vanilla and then fold in the nuts and prunes. Pour into the prepared pan. Bake 50 to 60 minutes.
For the icing, melt the butter in a large saucepan over medium heat. Stir in the brown sugar. Continue stirring for 5 minutes. Add the vanilla and evaporated milk. Remove from the heat and quickly beat in the confectioners’ sugar until reaching the desired spreading consistency. (If the mixture is too thick, add more milk.) Spread over the cake.
Makes 20 servings
Rosa Floyd, Regal Rosa
Blue Grass Red Hat Society,
Lexington, Kentucky