Buttermilk Prune Cake
A moist, flavorful prune cake with warm spices and nuts, perfect for dessert or tea time, appealing to those who enjoy rich, fruity baked treats.
Ingredients
Instructions
- Blend sugar with oil; add eggs, one at a time.
- Sift dry ingredients (flour, soda, salt, allspice, cinnamon, nutmeg).
- Add dry ingredients to the sugar and oil mixture, blending well.
- Mix in buttermilk, chopped nuts, and cooked prunes.
- Pour batter into a greased and floured pan.
- Bake in a preheated oven at 300°F for 1 hour.
Tips & Substitutions
For a lighter texture, beat the eggs until frothy before adding them to the oil and sugar mixture. If you don't have buttermilk, you can substitute it with a mixture of regular milk and a tablespoon of vinegar or lemon juice. Ensure the prunes are well-drained to avoid excess moisture in the cake. Adding a touch of vanilla extract can enhance the flavor.
Serving Suggestions
Serve the buttermilk prune cake as a comforting dessert with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea, making it an excellent choice for afternoon gatherings. This cake also works well as a sweet ending to a meal featuring savory dishes from American recipes.
Storage & Reheating
Store leftover buttermilk prune cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Prune Cake contains roughly 1206 calories, with 26g protein, 218g carbohydrates, and 29g fat. It is an excellent source of protein (51% of the Daily Value), iron (46% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 657mg per serving (29% 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 pitted and chopped. If you choose fresh prunes, consider adding a bit of water or juice to maintain moisture, as cooked prunes are softer and contribute moisture to the cake.
Is there a gluten-free option for this cake?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add a teaspoon of it to help with the cake's structure. This way, you can enjoy a gluten-free version without sacrificing flavor.
How can I make this cake more festive for the holidays?
To make the cake more festive, consider adding spices like allspice or nutmeg, and even a sprinkle of dried fruits or citrus zest. You can also top it with a simple glaze made from powdered sugar and a bit of milk or a cream cheese frosting for a richer flavor, making it perfect for celebrations.
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).