California Prune Cake
A moist, flavorful cake featuring tender prunes and warm spices, perfect for tea time or dessert, appealing to fruit lovers and those seeking a wholesome treat.
Ingredients
Instructions
- Cream shortening; add sugar, then eggs one at a time, and beat thoroughly.
- Sift together all dry ingredients: flour, baking powder, salt, soda, nutmeg, cloves, and cinnamon.
- Blend the dry ingredients into the creamed mixture alternately with the prune liquid.
- Add vanilla, cooked prunes, and nuts to the batter.
- Spread the batter in a greased 13 x 9 x 2 1/2-inch pan.
- Bake in a 350°F (175°C) oven until tests done, approximately 40 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you prefer a spicier cake, increase the cinnamon to 2 teaspoons. You can also add walnuts or pecans for added texture. Ensure the prunes are well-cooked and chopped to distribute evenly in the batter. This California Prune Cake pairs beautifully with Rice Pudding(No Baking Needed) for a delightful dessert spread.
Serving Suggestions
Serve the California Prune Cake warm or at room temperature, optionally dusted with powdered sugar. It pairs well with a scoop of vanilla ice cream or whipped cream for added indulgence. Consider serving it alongside a warm beverage like coffee or tea to enhance the flavors. This cake also complements a fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of California Prune Cake contains roughly 604 calories, with 4g protein, 14g carbohydrates, and 58g fat. It is a good source of dietary fiber (10% 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 prunes?
Yes, you can use dried prunes, but you'll need to cook them in water until soft before adding them to the batter. This will help retain moisture in the cake and ensure a tender texture.
What can I substitute for shortening?
If you don't have shortening, you can use an equal amount of unsalted butter or coconut oil as a substitute. Both will add a rich flavor and slightly different texture to the cake.
Can I add other fruits to this cake?
Absolutely! Adding chopped apples or pears can introduce a delightful contrast to the prunes. Just be sure to adjust the liquid slightly to maintain the cake's moisture.
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).