This is the cake my dear Mother-in-law, Helen, always brought to holiday get-togethers. It is super moist and very rich -- and a hit every time. It is even better after a day or two, but oh, so hard to keep from cutting before then.
prep time30 Min
cook time30 Min
1 3/4 stick
1 1/2 c
eggs, room temperature
all purpose flour
2 1/4 c
2 1/4 c
How To Make
Simmer prunes in 2 cups water for 30 minutes.
There should hardly be any prune water at the end of the 30 minutes. Mush up so there are no big pieces and allow to cool somewhat
In a large bowl, cream butter and sugar together for three minutes. Add eggs one at a time.
Sift and measure dry ingredients into another bowl.
Add dry ingredients to creamed mixture alternately with buttermilk
Add prunes and mix with mixer
Bake in three 9 inch pans for 30 minutes, or until an inserted toothpick comes out clean.
FILLING FOR PRUNE CAKE
(The filling ingredients listed are more than the original recipe called for, but Mom always made more because , "that's the boys favorite part", so I officially amended the filling recipe to reflect how we actually make it. If you want the original amounts, it would be about 2/3 of the amounts listed.)
Mix sour cream, 3 Tbsp flour, 3 eggs, 2 1/4 cup sugar, 1 cup raisins in double boiler, mixing after each addition. Cook, stirring frequently, until thick (takes a long time to thicken)
Add chopped pecans and vanilla. Let filling cool a bit before spreading on the cake
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