Spice Cake with Prunes and Pecans
A rich, dark, nutty cake that will stay moist almost forever. It's particularly good for the holidays, with all its spices and nuts. With this cake you never know.
is one slice enough? Are three too many?
1 cup prune purée
1 cup vegetable oil
2 cups sugar
1 tablespoon pure vanilla extract
3 eggs, beaten
1 cup buttermilk
2 cups flour (a mixture of unbleached white flour and whole wheat pastry flour is good)
2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
11/2 cups pecans, chopped
Preheat the oven to 350°.
Butter and flour a 10-inch bundt pan or a 9 X 13-inch baking pan and set aside.
In a large bowl, beat together the oil, sugar, vanilla, eggs, buttermilk, and prune purée.
Sift together the flour, spices, salt, and baking soda and stir these into the wet ingredients.
Mix well, then fold in the pecans.
Pour the batter into the pan. Bake for 30 to 45 minutes, depending on the size of the pan,
until a knife inserted in the center of the cake comes out clean.