Anyway, while perusing her book I came across a recipe called Iny's Prune Cake. I think she was Ree's great great grandmother, or something like that, but I was betting on this cake being super delish and I was right.
It's really moist and full of big flavor, then to top it off, while it's still warm,
a buttermilk caramel icing is poured over it. Enough said!
First, cook your prunes, drain them and smash them up with a fork. (Sorry about the blurry pic)
Mix together your sugar, vanilla and eggs ( I used duck eggs, aren't they beautiful).
Sift together your dry ingredients.
Combine wet and dry together and add buttermilk mixing just until combined.
Gently stir in the prunes.
Pour into your greased 9x13 baking dish.
Bake for 35-40 minutes. I always start checking on my cakes a couple of minutes early
because they tend to be done a little faster than normal.
Add all the icing ingredients in a saucepan and bring to a slow boil.
Boil 5-7 minutes until icing starts to turn a caramel color.
This shows it just starting to turn but is still way to light.
While the cake is still warm pour over the caramel icing. I think mine was just that much to thin and could have cooked a few minutes more. That would have helped it stay on top of the cake a little better.
Here's what mine looked like when I came back in the kitchen.
Evidently my hubby couldn't resist, or be troubled for a plate, but who can blame him.
It's that good.
INY'S PRUNE CAKE
FOR THE CAKE:
1 cup Prunes
1 cup Sugar
3 whole Eggs
1 cup Canola Oil
1-½ cup Flour, Sifted
1 teaspoon Baking Soda
1 teaspoon Nutmeg
1 teaspoon Allspice
1 teaspoon Cinnamon
1 cup Buttermilk
1 teaspoon Vanilla Extract
FOR THE ICING:
1 cup Sugar
½ cups Buttermilk
½ teaspoons Baking Soda
1 Tablespoon White Corn Syrup
¼ cups Butter
½ teaspoons Vanilla
Preheat oven to 300 degrees.
Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!
Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE.
While cake has five minutes remaining, make the icing:
Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.
Remove cake from oven and pour on icing immediately.
Allow to rest on the counter. Serve warm.