Aunt Nellie'S Prune Cake
A moist, flavorful prune cake with warm spices and crunchy pecans, perfect for teatime or special occasions, appealing to those who enjoy rich, fruit-laden desserts.
Ingredients
Instructions
- Mix oil, sugar, eggs, and vanilla together.
- Sift flour with salt, soda, cinnamon, and allspice.
- Add alternately with buttermilk to the first mixture, mixing well.
- Add chopped prunes and pecans to the batter.
- Pour into a greased and floured tube pan.
- Bake at 325°F (163°C) for 1 hour until the cake tests done.
- Cool in the pan before removing.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form before folding them into the batter. If self-rising flour isn’t available, you can substitute with 2 cups of all-purpose flour mixed with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Consider using walnuts instead of pecans for a different flavor profile.
Serving Suggestions
This prune cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It can be enjoyed as a sweet breakfast treat alongside coffee or tea. For a complete meal, consider serving it with savory sides like Chicken Fry Potato Salad or alongside a slice of Round Steak And Rich Gravy.
Storage & Reheating
Store leftover prunecake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual portions and warm them in the microwave for about 15 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Nellie'S Prune Cake contains roughly 495 calories, with 6g protein, 73g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (36% of the Daily Value), vitamin C (29% of the Daily Value), and calcium (27% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1111mg per serving (48% 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 ones?
Yes, you can use fresh prunes, but you will need to chop them and possibly adjust the moisture in the batter since fresh prunes have a higher water content than cooked ones. If using fresh, consider reducing the buttermilk slightly.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. An internal temperature of 200°F (93°C) is also a good indicator that the cake is fully baked.
Can I freeze this prune cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. To thaw, leave it in the refrigerator overnight.
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).