Aunt Toe'S Prune Cake
A moist and flavorful prune cake infused with warm spices like cinnamon, nutmeg, and allspice, complemented by the richness of eggs and vegetable oil. Perfect for cozy gatherings or as a comforting treat for those who enjoy fruit-enhanced desserts with a classic spice profile.
Ingredients
Instructions
- Mix sugar, vegetable oil, eggs, and buttermilk together.
- Add salt, soda, cinnamon, nutmeg, allspice, and vanilla; mix well.
- Stir in the flour and mashed prunes until combined.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 40 minutes.
- Cut into squares while hot and pour Hot Mixture over the cake.
Tips & Substitutions
For a moist cake, ensure that the prunes are well-cooked and mashed. You can substitute half of the sugar with brown sugar for added depth of flavor. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. This recipe is versatile; you can also add nuts or chocolate chips for extra texture.
Serving Suggestions
Serve Aunt Toe's Prune Cake warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. This cake can also be enjoyed alongside a cup of tea or coffee, making it a delightful afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. To reheat, simply microwave individual pieces for 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Toe'S Prune Cake contains roughly 321 calories, with 2g protein, 14g carbohydrates, and 26g fat. It is an excellent source of vitamin A (38% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 854mg 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 dried prunes instead of cooked ones?
Yes, you can use dried prunes, but you will need to soak them in hot water for about 30 minutes to soften them before mashing. This will help achieve the right texture and moisture in the cake.
What is the purpose of buttermilk in this recipe?
Buttermilk adds acidity, which reacts with the baking soda to create a lighter texture. It also contributes to the overall moisture and flavor of the cake, making it rich and tender.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just be sure to store it properly in an airtight container. The flavors often develop even more overnight, making it a perfect make-ahead dessert.
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).