This summer, I found myself in the suburbs of New York for four weeks, a delightful contrast to the city’s enchanting buzz that I escaped to whenever possible. Manhattan truly is inspiring, a place I dream of calling home one day. Even in the smallest corners, bakeries thrive, their sweet aromas drawing in everyone who passes by. The city amazes with rooftop gardens like the High Line, and immersive art like the Rain Room at MOMA. While the city offered dazzling days, much of my time was spent relaxing at my aunt’s house, a peaceful interlude before returning to the hectic pace of school.
Television became a companion during this suburban retreat, and American TV is truly something else. The sheer variety of shows is astounding, and despite the frequent commercials, it’s quite captivating. My daily ritual at 5 pm became tuning into The Pioneer Woman on Food Network. Ree Drummond’s show, with its celebration of hearty, high-calorie American recipes, was a guilty pleasure. She’s got that Paula Deen charm, without the… well, you know. While I might not regularly indulge in Ree’s butter and sour cream-laden dishes, Grandma Iny’s prune cake recipe immediately caught my attention. There’s something irresistible about the warm embrace of cinnamon, allspice, and nutmeg – spices I simply cannot resist in a cake.
And then there was the caramel sauce. The way she generously drenched that cake in caramel was the clincher. It looked incredibly moist and gooey, and the inclusion of prunes was a welcome bonus. Prunes are, after all, known for their digestive benefits, so it felt like a somewhat virtuous indulgence. So, thank you, Pioneer Woman and Grandma Iny. You’ve truly enriched my summer TV viewing, and sparked a baking adventure I can’t wait to embark on.
Note: The original recipe is for a 9×13 inch cake, but I’m planning to adapt it for an 8×8 square pan for a more manageable bake.
For Pioneer Woman’s original recipe and post, you can find it here.
