Best Grandma Rubys Prune Cake Recipes

INY'S PRUNE CAKE

Steps:

• 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 OR INY WILL PADDLE YOUR BOTTOM.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.NOTE: There is absolutely zero "prune effect" associated with this cake. The end.

OLD FASHIONED PRUNE CAKE

Steps:

• I do not use a mixer with this cake. You will need 3 bowls, 1 large mixing bowl and 2 smaller bowls. Put your chopped prunes in one of the small bowls, cover with the cup of buttermilk and set aside. In the large bowl add together the oil, sugar, and eggs mixing well with a spoon. In the other bowl combine the flour, soda, salt, cinnamon, cloves, allspice, and nutmeg and use a wire whisk to mix well.
• Pour the prunes and milk into the large bowl with the sugar, eggs, and oil. Add the dry ingredients and mix well with a spoon. (I use a wooden spoon). Add vanilla extract and mix. Spray a 9 x 13 cake pan and add the batter. Bake in preheated 325 degree oven for 45 to 50 minutes or until the center of the cake is done. Add the topping recipe below while still warm.

INY'S PRUNE CAKE WITH BUTTERMILK ICING

Steps:

• For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan.
• Place the prunes in a small saucepan. Cover them with water. Bring to a low boil and cook until soft and mashable, about 8 minutes.
• Drain the water and mash the prunes on a plate. It's okay to leave little chunks behind. Set the prunes aside and make the cake.
• Sift together the flour, baking soda, allspice, cinnamon and nutmeg. Mmmm... smells like the holidays.
• In a separate bowl, mix together the oil, sugar, vanilla and eggs.
• Combine the wet and dry ingredients and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
• Now throw in the mashed prunes. And if your honey walks in as you're completing this step, shield the bowl with your body and stir quickly. What he doesn't know won't hurt him.
• Pour into the prepared baking pan and bake for 35 to 40 minutes. Grandma Iny was adamant: do not over bake the cake. You want it to be nice and moist.
• When the cake has about 5 minutes left to bake, make the icing: Combine the sugar, buttermilk, butter, corn syrup, baking soda and vanilla in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat. No need to stir. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
• Pull the cake out of the oven. Try not to faint, as it smells absolutely divine.
• While the cake is very warm, pour the icing evenly over the top. Work fast, as it will quickly start to soak into the cake.
• Spread the coat evenly ... then please, do yourself a favor: lick the spatula. It'll make you smile. Serve immediately, or feel free to let the cake sit on the counter for a while before serving. It only gets better with age.
• Helpful hint: serve without revealing the fact that the cake contains prunes.

GREAT-GRANDMA'S PRUNE ROLL

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight., In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate., Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each. , Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.