courtesy The Dunes Golf & Beach Club
Cake:
12 ounces pitted prunes, raisins or dried figs
2 cups water
1/4 cup brandy
1 1/2 cups vegetable oil
2 1/4 cups sugar
5 large eggs
2 tablespoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking soda
2 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon allspice
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 teaspoon salt
1 1/2 cups buttermilk
Glaze:
1 1/2 cups sugar
12 tablespoons unsalted butter
1/2 cup brandy
2 tablespoons light corn syrup
2 tablespoons lemon juice
1 teaspoon baking soda
Cake: Position rack in the center of oven and preheat to 350 degrees. Butter and flour a 12-cup Bundt pan. Combine prunes, water and brandy in heavy medium saucepan. Simmer until fruit is tender, about 15 minutes. Drain fruit, reserving 1/4 cup cooking liquid for glaze. Chop fruit in food processor.
Beat oil, sugar, eggs and vanilla in mixer until well blended. Sift all dry ingredients to blend. Mix dry ingredients into oil mixture. Add buttermilk and beat just until batter is smooth. Fold in chopped fruit. Transfer batter to prepared pan. Bake cake until tester comes out clean, about 1 hour and 5 minutes. Transfer to rack.
Glaze: Combine reserved 1/4 cup fruit cooking liquid, sugar, butter, brandy, corn syrup, lemon juice and baking soda in a heavy, large sauce pot. Bring to a boil. Remove cake from pan and place on rack. Pierce cake with skewer and pour glaze on top. Let cool and serve.
