The Pioneer Woman Cooks (13 page)

Honey, it’s me. That delicious, gooey coffee cake I make for you so often? The one you gobble up in seconds? It’s called Prune Cake. Please forgive me. Love, your wife

Ahhh. I feel so much better now.

CAKE1 cup prunes1½ cups all-purpose flour, sifted1 teaspoon baking soda1 teaspoon nutmeg1 teaspoon cinnamon1 teaspoon allspice1 cup sugar 3 eggs1 cup canola oil1 teaspoon vanilla extract1 cup buttermilk (if you don’t have any, add 1 tablespoon distilled white vinegar to just under 1 cup low-fat milk and stir together)ICING1 cup sugar½ cup buttermilk (see above)4 tablespoons (½ stick) butter½ teaspoon baking soda1 tablespoon light corn syrup½ teaspoon vanilla extract

1. Preheat the oven to 300ºF and butter a 9 x 13-inch baking pan.

2. Place the prunes in a small saucepan.

3. Cover them with water. Bring to a low boil and cook until soft and mashable, about 8 minutes.

4. Drain the water and mash the prunes on a plate. It’s okay to leave little chunks behind. Gives the cake some character! I just love cakes with character.

5. Set the prunes aside and make the cake. Sift together the flour, baking soda, nutmeg, cinnamon, and allspice. Mmmm…smells like the holidays.

6. In a separate bowl, mix together the sugar, eggs, oil, and vanilla.

7. Combine the wet and dry ingredients and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.

8. 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.

9. Pour into a buttered baking pan and bake at 300ºF (a low temperature) for 35 to 40 minutes. Grandma Iny was adamant: do not overbake the cake. You want it to be nice and moist.

10. When the cake has about 5 minutes left to bake, make the icing: combine the sugar, buttermilk, butter, baking soda, corn syrup, and vanilla in a medium saucepan. Stir to combine.

11. Bring to a slow boil over medium-high heat. No need to stir.

12. 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.

13. Pull the cake out of the oven. Try not to faint, as it smells absolutely divine.