1 1/3 c Chopped pitted prunes,
-divided
1 c Buttermilk, divided
1/3 c Sugar
1/3 c Packed dark brown sugar
1/4 c Vegetable oil
1 Egg
3 Egg whites
2 c All-purpose flour
1 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/4 ts Salt
1 ts Vanilla extract
Vegetable cooking spray
1/4 c Sugar
1/4 c Buttermilk
1/4 ts Baking soda
1/8 ts Imitation butter flavor
Position knife blade in food processor bowl; add 2/3 cup prunes and 1/2 cup
buttermilk, and process until smooth. Combine prune puree, remaining 2/3
cup prunes, and 1/2 cup buttermilk in a bowl; stir well, and set aside.
Combine 1/3 cup sugar, brown sugar, and oil in a large bowl, beating well
at medium speed of an electric mixer. Add egg; beat well. Add egg whites;
beat well.
Combine flour, 1 teaspoon baking soda, and next 4 ingredients; add to sugar
mixture alternately with prune mixture, beginning and ending with flour
mixture. Mix well after each addition. Add vanilla.
Pour batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350
deg for 50 minutes or until a wooden pick comes out clean. Cool in pan 10
minutes; remove from pan. Cool on a wire rack.
Place cake on a serving platter; poke holes in top of cake, using a skewer.
Combine remaining sugar, buttermilk, and remaining teaspoon baking soda in
a small saucepan; bring to a boil over medium heat. Remove from heat, and
stir in butter flavor. Drizzle over cake. Yield: 16 servings (serving size:
1 slice).
Per serving: 185 Calories; 4g Fat (20% calories from fat); 4g Protein; 34g
Carbohydrate; 12mg Cholesterol; 167mg Sodium
Yields
16 Servings
