1½ cups granulated sugar
1 cup vegetable oil
3 large eggs
1 cup cooked prunes
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup buttermilk
1 cup chopped nuts (optional)
FROSTING
½ cup granulated sugar
2 tablespoons butter
¼ teaspoon baking soda
¼ cup buttermilk
1 teaspoon vanilla extract
Preheat the oven to 300°. Grease a 9 × 13-inch pan. In a large bowl with an electric mixer beat together the sugar and oil. Add the eggs and beat. Add the prunes and beat well. In another bowl sift together the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients alternately with the buttermilk to the prune mixture. Stir in the nuts if desired. Pour the batter into the prepared pan. Bake for 30 to 45 minutes. Have the frosting prepared when the cake comes out of the oven and pour it over the cake.
For the frosting, in a saucepan combine the sugar, butter, soda, buttermilk, and vanilla. Turn the heat to medium and cook for 2 minutes. Pour the frosting over the warm cake.
Hint: Self-rising flour can be used for this cake, omitting the baking soda and salt.
YIELD: 1 CAKE
Betty Hartzog
Loganville, Georgia