Spice Cake with Prunes and Pecans

1 c. prune puree*
1 c. canola oil
2 c. sugar (or Splenda Baking Blend)
1 Tbs. vanilla extract
3 eggs, beaten
1 c. buttermilk

2 c. flour (half white whole wheat flour)
2 tsp cinnamon
1 tsp ground allspice
1 tsp ground cloves
1 tsp nutmeg
1/2 tsp. salt
1 tsp baking soda

1 1/2 c. pecans, chopped

*To make prune puree, cook 1 1/2 cups of dried prunes in about 3/4 c. water until soft. Pit the prunes if necessary and puree in a blender with any remaining cooking water.

Preheat oven to 350 degrees.

Butter and flour a 9x13 inch baking pan and set aside.

In a mixer, beat together the oil,sugar, vanilla, eggs, buttermilk, and prune puree.
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. Bak for 30 - 45 minutes, depending on the size of the pan, until a knife inserted in the center of the cake comes out clean.

Note: astounding flavor from this Moosewood recipe.

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