First of all, I grew up thinking this was kinda gross, because who wants to eat baby food? Once I became a parent, I learned that baby food has no extra ingredients, making it ideal (and removing the food processor requirement from the recipe).
Second of all - my word this is simple and delicious. We made it with a spoon and like 2 bowls in about 10 minutes. The icing takes a little longer and requires a large (5-quart+) bowl to make, because of the crazy reaction when boiling buttermilk + baking soda. Remember, kids, heat makes reactions stronger!
1.5 cups sugar
1 cup salad oil (preference is Mazola corn oil, but Wesson will also work)
1 tsp salt
2 cups flour
1 tsp soda
1 tsp nutmeg
1/2 cup buttermilk
1 tsp cinnamon
3 eggs (jumbo)
1 cup prunes (we use 2 of the small jars of beech-nut)
1/2 cup nuts (we use pecan, in pieces)
1 tsp vanilla (preferred Mexican vanilla)
Combine sugar, oils and eggs in large bowl and mix well (I mix until the color starts to change.) Sift dry ingredients (so measure out 2 cups of flour into the sifter, pour the other dry on top, and then sift it all). Add prunes, buttermilk and vanilla. (This definitely thins out the batter and makes the whisk you used on the first part usable again). Stir in nuts. Bake at 350F for 45 minutes.
Topping/icing/frosting/whatever:
1 cup sugar
1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup butter or margarine (1 stick)
Put all in 4+ quart pot. Mix everything in. Boil for 5 minutes. At about 5 minutes the color changes to be more yellow, and at that point, we pour it over.
Poke a bunch of holes in cake, and, while this and the cake are still hot, pour this over the cake.
The cake is together...
Making the foamy frosting...
After pouring the icing over...
And after it's absorbed.
No comments:
Post a Comment