Ingredients
Scale
- ½ cup prunes (chopped)
- ½ cup dried cherries (chopped)
- 1 cup Dr. Pepper soda
- 1 cup unsalted butter (room temperature)
- ¼ cup cocoa powder
- ½ cup boiling water
- ½ cup buttermilk
- 3 large eggs (room temperature)
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1⅓ cups granulated sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, granulated sugar, nutmeg, ginger, and all spice.
- In another bowl, beat butter until creamy; add eggs one at a time while mixing. Incorporate buttermilk and vanilla until well combined.
- Gradually mix dry ingredients into the wet mixture. Stir in boiling water and Dr. Pepper until smooth; gently fold in prunes and cherries.
- Pour batter into the prepared pan and bake for about 34 minutes or until a toothpick comes out clean. Let cool completely.
- For frosting, melt butter with Dr. Pepper in a saucepan over medium heat; stir in ground ginger and whisk in confectioners’ sugar until smooth.
- Frost cooled cake evenly with the prepared icing.
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg