Ruby’s Spiced Bundt Cake

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Servings: 12

Reminiscent of spice cake, this Bundt might not be the prettiest confection in the bakery, but its moist interior and smack-your-lips sweetness will win you over. What’s more, there’s a “secret” ingredient (prunes) that kicks its nutrition profile up a few notches. Ninety-four-year-old Ruby says: “It is a huge family favorite!”

Ingredients

2 cups self-rising flour

2 cups sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

3 eggs

1 cup vegetable oil

8 ounces baby food prunes

1 cup chopped pecans

Powdered sugar, for dusting

Glaze

1 cup sugar

½ teaspoon soda

¼ stick butter

½ cup buttermilk

2 teaspoons vanilla

Directions

Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.
Combine the flour, sugar, cinnamon and nutmeg. Add the eggs, oil and prunes. Mix well. Then stir in the pecans. Pour into the Bundt cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Just before the cake is done, make the glaze by combining all ingredients into a saucepan and bring to a boil. Boil for 2–3 minutes.
Remove the cake from the oven and prep for glaze by using a skewer or fork to poke holes in the cake. Pour half of the glaze over the hot cake. Let cake cool briefly for 5–10 minutes, then remove from pan. Poke holes in the top of the cake, and slowly pour the remainder of the glaze on its surface. Once cool, dust with powdered sugar, if desired.

Recipe Courtesy Of

Ruby McCurdy of Taylorsville, a member of EnergyUnited