I got the basic recipe for this from the Pioneer Woman. I re-created it into a gluten-free dairy-free version of her delicious cake. (I confess to a couple of other "tweaks" as well:))My whole family really enjoyed it and these are people who would never have touched it had I actually CALLED it "prune cake". What they don't know can't hurt them, right??
1Preheat oven to 300F(yes, that low). Grease a 9x13 baking dish.
2Place the prunes in a small saucepan and cover with water. Bring to a boil and cook until soft...about 8 min. Drain the water and mash the prunes. You can just mash them up with a fork, or you can puree them, as I did. Set aside.
3Thoroughly combine the honey, sugar, eggs, oil and vanilla.
4In a separate bowl, whisk together the dry ingredients.
5Add the wet to the dry, along with the buttermilk and stir just enough to combine.(don't overmix)
6Pour batter into the pan and bake for 35-40 min. Watch carefully toward the end so as to not overbake.
7Top with your choice of glaze, powdered sugar, or sweetened whipped cream.
8**To make soured milk, put 1T of lemon juice or vinegar in a measuring cup and add your non-dairy milk to the 1c line.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...