Skip to main content

Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!

Spiced Prune Cake with Buttermilk Icing

Ever since I read the raving review of this Spiced Prune Cake at The Pioneer Woman, I have been dying to make it. It lived up to all the hype. It is delicious, moist and with a sweet buttermilk icing, it tastes incredible.

If you can get over any initial, "Ew! Prunes?!" response, I urge you to try this one out. In fact, if you are worried at how it will be received by your family, just don't tell them about the prune part. The texture is light and moist, spicy and sweet. I thought this cake would go very well with just barely sweetened whipped cream to keep the texture nice and light.

The only tricky part, judging by comments at The Pioneer Woman site and other reprints, seems to be the boiled icing. It seems a lot of people are boiling the icing mixture at too high of a heat which causes the icing to harden to the point of not being able to cut through it. I erred on the side of caution for my icing, keeping it on a very low boil on a gently heat.

Notes; I poked some holes throughout the cake to get the icing to seep down into it. This is an optional step. I think next time I will just skip doing that.


Spiced Prune Cake with Buttermilk Icing
Makes a 9 x 13" cake


  • For the cake:
  • 1 cup prunes
  • 1 cup sugar
  • 3 whole eggs
  • 1 cup canola oil
  • 1-1/2 cup flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the icing:
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 Tablespoon white corn syrup
  • 1/4 cup butter
  • 1/2 teaspoon vanilla


  1. Preheat oven to 300-f degrees.
  2. Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
  3. Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. Be careful not to overmix.
  4. Pour batter into buttered 9 x 13-inch baking dish and bake for 35 to 40 minutes. Be careful not to over bake.
  5. While cake has five minutes remaining, make the icing:
  6. Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.
  7. Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.

Recipe from The Pioneer Woman.


  1. Oh yummy. I too am a big PW fan and this cake looks yummmmmy! I have buttermilk, I have dates, no corn syrup though! Do you think I could skip the corn syrup? Thanks for your help. Sammie

  2. I have made prune bread before and loved it. Would like to try your Prune cake but we don't get Canola oil or white corn syrup in Ireland. Can I use Sunflower oil and golden syrup instead?
    Hope you and help. Thank you Deirdre


Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful.

Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Chicken Doritos Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Chicken Doritos Casserole fits that description perfectly. Enjoy!

Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.

Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!