Old Fashioned Prune Cake Recipe

Introduction

This Old Fashioned Prune Cake is a moist, warmly spiced dessert that brings a touch of nostalgia to your kitchen. With rich flavors from prunes and a delightful homemade topping, it’s perfect for cozy gatherings or a comforting treat.

Ingredients

• 1 cup pitted prunes, chopped (about 25 prunes cut into six pieces each)
• 1 cup buttermilk
• 1 cup oil (canola recommended)
• 1 1/2 cups sugar
• 3 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 2 teaspoons vanilla extract
• 2 tablespoons dark corn syrup
• 3/4 cup sugar (for topping)
• 1/2 teaspoon baking soda (for topping)
• 6 tablespoons butter or margarine
• 1 teaspoon vanilla extract (for topping)

Instructions

1. Step 1: Place the chopped prunes in a small bowl and cover with 1 cup of buttermilk. Set aside to soak. In a large mixing bowl, combine the oil, sugar, and eggs, mixing well with a spoon. In another small bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, allspice, and nutmeg.
2. Step 2: Add the soaked prunes and buttermilk mixture to the large bowl with the oil, sugar, and eggs. Stir to combine. Gradually add the dry ingredients, mixing well with a wooden spoon. Stir in 2 teaspoons vanilla extract. Pour the batter into a sprayed 9 x 13-inch cake pan.
3. Step 3: Bake in a preheated 325°F (163°C) oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
4. Step 4: While the cake bakes, prepare the topping. Combine dark corn syrup, 3/4 cup sugar, 1/2 teaspoon baking soda, butter or margarine, and 1 teaspoon vanilla extract in a pan over medium heat. Bring to a boil, stirring to melt and blend the ingredients. Alternatively, you can melt these together in the microwave.
5. Step 5: Once the cake is done, poke holes all over the warm cake with a skewer or fork. Pour the hot topping evenly over the cake, allowing it to soak in.
6. Step 6: Let the cake cool to room temperature before serving. Enjoy the moist and flavorful treat!

Tips & Variations

• For a richer flavor, try substituting half the oil with melted butter.
• Soaking the prunes in buttermilk softens them and adds moisture to the cake.
• You can add chopped nuts like walnuts or pecans for extra texture.
• If you don’t have dark corn syrup, substitute with honey or maple syrup, keeping in mind the slight flavor change.

Storage

Store the prune cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Reheat gently in the microwave if desired, but the cake is delicious served at room temperature as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh prunes instead of dried?

This recipe works best with dried pitted prunes because they provide the right texture and concentrated flavor. Fresh prunes have more moisture, which could affect the cake’s consistency.

Do I have to use buttermilk?

Buttermilk adds tenderness and subtle tang. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Old Fashioned Prune Cake Recipe

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★★★★★

4.7 from 86 reviews

Old Fashioned Prune Cake is a moist and warmly spiced dessert featuring chopped prunes soaked in buttermilk and a rich blend of cinnamon, cloves, allspice, and nutmeg. This classic cake is baked to perfection and topped with a buttery, sweet glaze made from brown sugar, dark corn syrup, and vanilla, adding an extra layer of flavor and moisture. Perfect for cozy afternoons or holiday gatherings.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup pitted prunes, chopped (about 25 prunes cut into six pieces each)
• 1 cup buttermilk
• 1 cup oil (Canola oil recommended)
• 1 1/2 cups sugar
• 3 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 2 teaspoons vanilla extract

Topping Ingredients

• 1/2 cup buttermilk
• 2 tablespoons dark corn syrup
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 6 tablespoons butter or margarine
• 1 teaspoon vanilla extract

Instructions

1. Prepare Prunes and Mix Wet Ingredients: In one small bowl, place the chopped prunes and cover them with 1 cup buttermilk, then set aside to soak. In the large mixing bowl, combine 1 cup of oil, 1 1/2 cups sugar, and 3 eggs, stirring well with a spoon until thoroughly mixed.
2. Combine Dry Ingredients: In the remaining small bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon ground cloves, 1 teaspoon allspice, and 1 teaspoon nutmeg until evenly combined.
3. Mix Batter: Pour the soaked prunes and buttermilk mixture into the large bowl with the oil, sugar, and eggs. Add the dry ingredient mixture to this and stir well with a wooden spoon until the batter is smooth. Add 2 teaspoons vanilla extract and blend thoroughly. Spray a 9 x 13 inch cake pan with cooking spray and pour in the batter evenly.
4. Bake Cake: Preheat the oven to 325°F (163°C). Bake the cake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the cake edges start to pull away from the pan.
5. Prepare Topping: While the cake is baking, combine 1/2 cup buttermilk, 2 tablespoons dark corn syrup, 3/4 cup sugar, 1/2 teaspoon baking soda, 6 tablespoons butter or margarine, and 1 teaspoon vanilla extract in a small pan. Heat the mixture over medium heat and bring to a boil, stirring frequently to dissolve the sugar and meld flavors. Alternatively, this topping can be made in the microwave by heating until bubbly.
6. Apply Topping to Cake: When the cake is out of the oven but still warm, poke holes across the surface gently using a skewer or fork. Pour the hot topping evenly over the cake, allowing it to soak in and add moisture and flavor. Let the cake cool before slicing and serving.

Notes

• Do not use a mixer for this cake; mixing by hand preserves the texture.
• Ensure the prunes soak adequately in buttermilk to keep the cake moist.
• The topping adds a rich glaze that enhances the cake’s moistness and texture.
• Use a wooden spoon or spoon for mixing to avoid overworking the batter.
• Poking holes before adding topping ensures the glaze seeps deeply into the cake.
• This cake is best enjoyed the day it’s made or the next day for optimum moisture.

Keywords: Prune Cake, Old Fashioned Cake, Spiced Cake, Moist Cake, Dessert, Buttermilk Cake, Fall Dessert, Holiday Cake