Grandmother Bibb's Prune Pound Cake With Walnut Icing

Course : Cakes
Serves: 4 - 6
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3/4 cup butter -- (1 1/2 sticks), room temperature
2 cups sugar
3 large eggs -- room temperature
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon freshly grated nutmeg
1 cup buttermilk -- room temperature
1 teaspoon vanilla extract
1 cup cooked mashed prunes
---walnut icing
1/4 cup butter
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons white karo syrup
1 cup walnuts -- finely chopped
1/2 teaspoon vanilla extract

Preparation / Directions:

Preheat oven to 300 degrees. Butter and flour a 9-inch bundt pan. Cream the softened butter until it lightens in color. Add the sugar and continue to beat for 3 minutes. Beat in the eggs, one at a time and mix well. In a bowl, whisk together the flour, soda, salt and spices. Alternately add the flour and buttermilk to the batter in the following manner: 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, and then the remaining 1/3 flour. Fold in the vanilla and the prunes. Transfer to the prepared bundt pan and bake in a 300 degree oven for 55 to 60 minutes. As soon as the cake is in the oven, combine the icing ingredients in a saucepan, except the vanilla, and allow to simmer about 45 minutes to 1 hour, until it becomes darker in color and thicker. Let the icing cool off the heat as the finished cake cools in the bundt pan on a rack (about 15 minutes). Add the vanilla and stir to mix. Turn the cake out onto a rack placed on a sheet of waxed paper and slowly spoon the icing onto the warm cake. Allow the cake to cool completely before slicing.


Nutritional Information:

5994 Calories (kcal); 274g Total Fat; (40% calories from fat); 87g Protein; 830g Carbohydrate; 1071mg Cholesterol; 6463mg Sodium

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