Aunt Ann'S Prune Cake
A moist, spiced prune and nut cake with warm cinnamon, cloves, and allspice flavors, perfect for dessert or tea time, appealing to those who enjoy rich, fruity baked goods.
Ingredients
Instructions
- Mix sugar and oil together; beat well.
- Add one egg at a time and beat thoroughly after each addition.
- In a separate bowl, combine all dry ingredients except soda.
- Mix soda into the buttermilk.
- Alternate adding dry ingredients and buttermilk mixture to the wet ingredients; mix well after each addition.
- Fold in chopped cooked prunes and chopped pecans.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 325°F (160°C) for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the Wesson oil with unsweetened applesauce for a lighter option. If prunes aren't available, dried figs or dates can serve as a great substitute. Ensure your eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
This prune cake is delightful on its own, but you can enhance its flavor with a dusting of powdered sugar or a drizzle of cream cheese frosting. It pairs beautifully with a scoop of Butter Pecan Ice Cream Dessert for a delicious dessert experience. Serve it alongside a hot cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slices can be warmed in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ann'S Prune Cake contains roughly 358 calories, with 7g protein, 68g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (68% of the Daily Value), calcium (39% of the Daily Value), and iron (38% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 851mg per serving (37% 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 fresh prunes instead of cooked prunes?
Yes, you can use fresh prunes, but they should be chopped and possibly simmered briefly in water to soften them before adding to the cake. This will help achieve the desired texture and moisture in the final product.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to maintain the cake's structure. The results will still be delicious and moist.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. Be careful not to overbake, as this can dry out the cake.
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).