Bit O Spice Prune Cake
A moist, spiced prune cake with rich flavors of cinnamon, nutmeg, and allspice, complemented by chopped nuts and prunes, perfect for dessert or tea-time enjoyment.
Ingredients
Instructions
- Sift together the flour, baking soda, salt, nutmeg, cinnamon, and allspice.
- Add the sugar, cooking oil, eggs, vanilla, and buttermilk to the dry ingredients.
- Beat until the batter is smooth.
- Stir in the chopped cooked prunes and chopped nuts.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute half of the cooking oil with unsweetened applesauce for a healthier option. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. To enhance flavor, add a teaspoon of orange zest to the batter.
Serving Suggestions
Serve the Bit O Spice Prune Cake warm or at room temperature, optionally topped with a dusting of powdered sugar. It pairs beautifully with Easy Boiled Custard for a delightful dessert experience. For a complete meal, enjoy it alongside a cup of spiced tea or coffee, making it a perfect addition to brunch or afternoon gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Bit O Spice Prune Cake contains roughly 1706 calories, with 24g protein, 211g carbohydrates, and 96g fat. It is an excellent source of calcium (65% of the Daily Value), dietary fiber (51% of the Daily Value), and iron (51% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2598mg per serving (113% 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 they will need to be pitted and chopped. If using dried prunes, soak them in hot water for about 10 minutes to soften them before adding to the batter.
What can I substitute for nuts in this recipe?
If you have nut allergies or prefer not to use nuts, you can omit them entirely or replace them with seeds such as sunflower or pumpkin seeds. You could also add additional dried fruit for added texture.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges will start to pull away from the sides of the pan, and the top should be golden brown.
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).