1 c Oil
3 Eggs
1 1/2 c Sugar
2 c Flour
1 c Buttermilk
1 c Chopped pecans
1 c Prunes; cooked, seeded
-and chopped
1/4 ts Salt
1 ts Each: soda; cinnamon,
-nutmeg, allspice; & vanilla
BUTTERMILK ICING
1 c Sugar
1/2 c Buttermilk
1/2 ts Each: soda & vanilla
1 tb Corn syrup
CAKE: Blend sugar, oil and eggs. Sift flour, salt, soda, cinnamon, nutmeg
and allspice together. Add alternately with buttermilk to egg mixture. Add
vanilla, nuts and prunes. Mix well and pour into 9×13-inch pan which has
been lightly greased and floured. Bake at 300 for 1 hour. Can also be made
in 10-inch tube or Bundt pan. BUTTERMILK ICING: Mix all ingredients in a
large saucepan. Bring to soft ball stage over moderate heat. Pour over warm
cake without beating. The icing goes into the cake and forms a glaze over
the top.
MRS R.M. HENDERSON (THELMA)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings