Applesauce Prune Cake
A moist, flavorful applesauce prune cake with warm spices and crunchy black walnuts, perfect for dessert or tea time, appealing to fruit and nut lovers.
Ingredients
Instructions
- Stir together the dry ingredients and set aside.
- In a separate bowl, combine the oil, applesauce, and eggs.
- Stir the wet ingredients into the dry ingredients until well mixed.
- Pour the batter into a well-buttered loaf pan.
- Bake at 350°F (175°C) for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding an extra 1/4 cup of applesauce or substituting half of the vegetable oil with unsweetened applesauce. You can also use walnuts or pecans instead of black walnuts for a different flavor. If you're looking for a lighter option, replace some flour with whole wheat flour. Ensure the prunes are well diced to incorporate evenly throughout the cake.
Serving Suggestions
This cake is delightful on its own, but you can enhance it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving it alongside slices of My Grandma's Hermits for a delightful dessert spread.
Storage & Reheating
Store any leftover Applesauce Prune Cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, simply slice and warm in the microwave for 10-15 seconds, or enjoy it at room temperature. Freezing is also an option; wrap slices tightly and keep for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Applesauce Prune Cake contains roughly 949 calories, with 20g protein, 57g carbohydrates, and 76g fat. It is an excellent source of vitamin A (70% of the Daily Value), protein (39% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of prunes?
Yes, you can substitute diced prunes with other dried fruits like apricots or raisins. Just ensure they are chopped into small pieces for even distribution throughout the cake. The flavor profile will change, but it will still be delicious! Adjust the sugar if the substitute is sweeter.
Is it possible to make this cake vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based oil. Additionally, ensure the baking powder and baking soda are vegan-friendly, which most brands are.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. If the toothpick has wet batter on it, continue baking for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).