The perfect dessert for Christmas dinner. From A Kansas City Christmas Cookbook by Jane Guthrie and Karen Adler. Serves 10 – 12
- 2 cups sifted all-purpose flour
- 2½ teaspoons baking powder
- 1½ cups sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 cup chopped walnuts or pecans or combination of both
- 1 teaspoon ground cinnamon
- ¾ cup vegetable oil
- 3 eggs
- 1¼ teaspoons baking soda
- 1 cup buttermilk
- 1 cup cooked prunes, puréed (or use baby food)
GLAZE
- 1 cup sugar
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup
- ½ cup butter
Preheat oven to 325 degrees. Grease and flour a 10 or 12-cup Bundt pan. (Note: This also bakes well in a traditional pudding mold.)
Sift dry ingredients together, then stir in remaining ingredients in order given. Pour batter into prepared pan and bake for about 40 minutes. While pudding bakes, combine glaze ingredients and bring to a boil.
To remove the cake, place a large plate over the bundt pan and while holding the plate in place, invert the pan, the cake should drop onto the plate. Drizzle with glaze and serve.
For visual drama at serving time, soak a few sugar cubes in lemon or orange extract, place around pudding on small pieces of aluminum foil, and ignite, then present to your guests. Make sure flames are fully extinguished before serving!