Okay, yall. For real. I need to get out of the dessert section of this book.
(okay, technically this is in the breakfast section, as in like a coffee cake, but even I draw the line at serving this for breakfast. er, um, to my kids, that is....)
The concept of "prune cake" is not totally foreign to me, I remember my mom making it when I was younger. And, I happen to like prunes. Yep, I just said it out loud. They're like really big extra sweet raisins. But I think they just aren't something people have laying around their houses. And they get a bad wrap too....like "only old people eat those!" So if you are a fan of dried fruit and have never tried one, you will probably like it!
This cake was un-bel-iev-a-ble. I followed the strict instructions not to overbake it, because it's supposed to be moist. I was expecting it to taste somewhat like gingerbread, because of the spices in it (nutmeg, cinnamon, allspice). Which it does. Which is not a bad thing. It is like, gingerbread with raisins. The topping is a caramel sauce made from cooking down sugar, butter and some other things. I've only done this once, when I made caramels at Christmastime, so I knew it was going to take longer than the book says. Good thing I started early. You pour it on the warm cake and then have to waaaaaaaait for it to cool. The caramel sets and winds up being more like a topping than a sauce, which is a-okay with me.
(cake and sauce cooling and waiting to be eaten)
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