Drunken Prune Poundcake

13 ingredients
5 steps

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter (2 sticks)
  • 2 cups granulated sugar
  • 1 cup dark brown sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 orange, zest of
  • lemon, zest of
  • 1/2 cup prune, coarsly chopped brandy soaked

Directions

  1. 1
    Heat oven to 325 degrees. Position rack in bottom third of the oven. Butter and flour a 9X3 inch tube pan, or spray with nonstick cooking spray.
  2. 2
    In large bowl, whisk together the flour, salt, and soda. In the bowl of an electric mixer, cream the butter and sugars at medium high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, mixing well after each addition. Add the flour mixture alternately with the buttermilk. Mix in the extracts and zests, and fold in the prunes.
  3. 3
    Bake for one hour, until the cake pulls away from the pan, and a toothpick inserted into the cake comes out clean.
  4. 4
    To Make Brandy Soaked Prunes.
  5. 5
    Empty a 16 ounce container of prunes into a clean, sealable glass jar and pour brandy over the top until it covers them by about an inch. Allow prunes to macerate at least one day before making cake. Kept in a cool, dark place, the prunes will keep for months.

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