Prinny's Plum Cake
I get asked for this one a lot! It's a great gift cake and goes well with coffee or tea.
Ingredients
Directions
1 cup oil
2 cups sugar (can use a bit less if you use some hazelnut flour)
3 eggs (1 egg each time beaten w/fork before being added)
1 cup buttermilk mixed with 1 teaspoon baking soda (I measure the buttermilk first, then add the soda using a 2 cup
measuring cup as the mixture will expand. I also prepare it just after I prepare the flour mixture so it can rise a bit)
1 teaspoon vanilla
When well mixed, add in the flour mixture, the prunes and the nuts and mix to evenly distribute. Pour into your prepared Bundt pan(s).
Bake for 60 minutes (45 min. if smaller pans are used) and check to see if done with a toothpick . If the toothpick comes out clean, it's done. If not done then, leave it in for another 5 minutes.
Cool 10 min. before taking out of the Bundt pan. Cool at least another 15 min. before dusting with powdered sugar.
Store in foil in the refrigerator. It will keep for 2 weeks if not eaten before. Mine never last that long!
This cake goes well with my Agents of the Crown series and my Christmas novellas, The Holly & The Thistle and The Twelfth Night Wager in which the Prince Regent is frequently mentioned!
Ingredients
- 1 c oil (I recently switched to organic avocado oil)
- 2 cups granulated sugar (I tried using the erythritol/monk fruit blend but it isn't as sweet and didn't give the best result)
- 3 eggs (I use extra large organic eggs)
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cups flour (I like to use 1 and 1/2 c regular flour and 1/2 c hazelnut flour. It adds sweetness and texture. You can use gluten-free almond flour, too.)
- 1 teaspoon each: nutmeg, cinnamon and allspice
- 24 pitted prunes (cut in pieces)
- 1-2 cups diced walnuts
- Powdered sugar for dusting cooled cake - optional
Directions
- Preheat oven to 350 degrees (can lower to 325 degrees if a dark pan is used)
- Prepare Bundt pan: Oil and flour a large Bundt pan or I use Baker's Joy spray). You can make two smaller ones using two 6-cup
- Cut up 24 prunes into small pieces and set aside (I use Sunsweet ones as they are moist and I sometimes add more
- Measure out 1-2 cups chopped walnuts and set aside
- Sift 2 cups flour with 1 teaspoon each of nutmeg, cinnamon and allspice and set aside (if you substitute part of this for hazelnut flour add it after you sift with the other flour).
1 cup oil
2 cups sugar (can use a bit less if you use some hazelnut flour)
3 eggs (1 egg each time beaten w/fork before being added)
1 cup buttermilk mixed with 1 teaspoon baking soda (I measure the buttermilk first, then add the soda using a 2 cup
measuring cup as the mixture will expand. I also prepare it just after I prepare the flour mixture so it can rise a bit)
1 teaspoon vanilla
When well mixed, add in the flour mixture, the prunes and the nuts and mix to evenly distribute. Pour into your prepared Bundt pan(s).
Bake for 60 minutes (45 min. if smaller pans are used) and check to see if done with a toothpick . If the toothpick comes out clean, it's done. If not done then, leave it in for another 5 minutes.
Cool 10 min. before taking out of the Bundt pan. Cool at least another 15 min. before dusting with powdered sugar.
Store in foil in the refrigerator. It will keep for 2 weeks if not eaten before. Mine never last that long!
This cake goes well with my Agents of the Crown series and my Christmas novellas, The Holly & The Thistle and The Twelfth Night Wager in which the Prince Regent is frequently mentioned!
