I love to cook, bake, and share my favorite recipes. Food brings our families together to talk, celebrate, and create memories.
Trust Me . . . It's So Much Better Than It Sounds!
If you have a bundt pan taking up space in your pantry, pull it off the shelf and put it to good use by making this cake, whose original recipe title is Priscilla's Perfectly Pleasing Holiday Prune Cake. Oh, all right, I hear those groans as you say: “Prune cake? That's sounds awful!” But before you go making hasty judgments and equating this recipe to everybody's least favorite holiday dessert—fruitcake—please give me a few moments to change your mind!
Let's Make a Bundt Cake!
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
8 slices of cake
- 1 cup oil
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
- 2 cups flour, sifted
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon soda
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 cup pitted prunes, cooked until soft, mashed
- 1 cup nuts, chopped
Step 1: Make the Cake
- Preheat oven to 350°F.
- Generously grease and flour a bundt pan.
- Place prunes in boiling water until softened. Drain. Mash.
- Combine all the ingredients in a large bowl and mix. Pour into prepared bundt pan and place in oven. While the cake is baking, make the glaze.
- Bake for 45 minutes at 350°F. Stick a toothpick into the cake. If it comes out clean, the cake is done!
Step 2: Make the Glaze
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 teaspoon soda
- 1 tablespoon white corn syrup
- 1 stick margarine
- Mix glaze ingredients in a large saucepan. Cook together until the margarine melts and the mixture boils. It will change to a darkish brown or form a soft ball.
- When the cake comes out of the oven, prick it all over with a fork.
- Pour glaze over warm cake.
This Recipe Is Truly Transcendent
Making this moist, delicious, and unique bundt cake has become a holiday tradition in my family. When I was eight years old, my 73-year-old grandfather married a 71-year-old woman whom he characterized as both “well-preserved” and “well-heeled.” After their marriage, we began to spend the holidays with grandpa's new wife, her extended family, and their wide circle of wealthy friends. Our simple Christmas traditions that I had cherished—opening presents while eating cinnamon rolls and drinking hot cocoa, staying in our pajamas until noon, and playing with our new toys, games, and bikes all day at home—came to an abrupt end.
Christmas was now a strictly formal affair as we gathered at a stately mansion with caterers cooking and serving the meal. Most everyone in attendance was a senior citizen, drinking alcohol in excess and trying to outdo one another with tales of their recent travels. My three siblings and I were left alone to entertain ourselves. I felt an overwhelming nothingness—a void where the holly, jolly goodwill on earth feelings should have been. Today, four decades later, I'm so happy to celebrate the holidays with just my husband and two sons—at our little home, enjoying our simple family traditions.
Looking back on those miserable Christmases at the mansion, I remember only one with fondness. A young woman on the catering staff saw my sadness, took pity on me, and reached out to help in a way I'll always remember. She took me into the enormous chef's kitchen and tied an oversized apron around my waist. She explained that we were about to tackle the most important job of all: making the Christmas Day dessert, Priscilla's Perfectly Pleasing Holiday Prune Cake!
This total stranger made me feel so special and showed me the true meaning of Christmas. That's why this bundt cake recipe means so much to me—why it transcends being just a yummy morsel. It's not only elegant, unique, and scrumptious; it represents sharing the best of yourself. No matter how you spend your holidays—in a stately mansion or a cabin in the woods—it will make them extra special.
What Do You Think?
Questions & Answers
Question: I have a couple of questions. I made this bundt cake yesterday and it was really yummy, How long do you cook the glaze, it took a bit to turn brown, then it seemed thick. Do you take the cake out of the pan and then glaze the top or do you glaze before removing from the pan? I did the former and the glaze kind of stayed on top.
Answer: I'm glad you enjoyed the cake. Yes, it sounds like you cooked the glaze too long and it was too thick. You want to pour it on when the cake comes out of the oven and is still in the pan.
© 2015 McKenna Meyers