Directions:
- CAKE.
- Blend sugar, oil and eggs.
- Sift together all dry ingredients and add alternately with buttermilk.
- Add vanilla, prunes and pecans.
- Pour into buttered bundt pan.
- Bake 350°F for 45 minute.
- Leave cake in pan and ice while warm.
- ICING.
- Combine last 6 ingredients in saucepan and bring to a boil.
- Cook until soft ball stage (small amount dropped into cool water forms a soft ball).
- Pour over cake while warm.
- Serve with whipped cream and cherries or plain.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 901.97 Kcal (3776 kJ) | ||
| Calories from fat | 473.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.58g | 81% | |
|---|---|---|---|
| Cholesterol | 65.35mg | 22% | |
| Sodium | 1163.94mg | 48% | |
| Potassium | 724.86mg | 15% | |
| Total Carbs | 104.6g | 35% | |
| Sugars | 56.34g | 225% | |
| Dietary Fiber | 7.39g | 30% | |
| Protein | 10.21g | 20% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.6mg | 26% | |
| Calcium | 179.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 374.97 Kcal (1570 kJ) | ||
| Calories from fat | 196.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.86g | 81% | |
|---|---|---|---|
| Cholesterol | 27.17mg | 22% | |
| Sodium | 483.87mg | 48% | |
| Potassium | 301.34mg | 15% | |
| Total Carbs | 43.48g | 35% | |
| Sugars | 23.42g | 225% | |
| Dietary Fiber | 3.07g | 30% | |
| Protein | 4.25g | 20% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 1.9mg | 26% | |
| Calcium | 74.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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