Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 cup vegetable oil
- 3 eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 cup prunes diced
- ½ cup chopped pecans
- =
Directions
Combine first 8 ingredients in a large mixing bowl then add oil and eggs beating well at medium speed of an electric mixer.
Add buttermilk and vanilla and beat well.
Stir in prunes and pecans then pour batter into a greased and floured tube pan and bake at 350°F for 1 hour and 15 minutes.
Cool in pan 10 minutes then remove from pan and place on serving plate.
Pour glaze over while both are still warm.
Mix all glaze ingredients and allow to cool for 5 minutes before pouring over cake.
Category:Cathy's Recipes
Category:Cake Recipes
Category:Egg Recipes
Category:Buttermilk Recipes
Category:Prune Recipes
Category:Pecan Recipes