Cornmeal Prune Loaf With Lemon Glaze
A moist, flavorful loaf combining cornmeal and prunes, finished with a tangy lemon glaze—perfect for breakfast, snack, or dessert for those who enjoy fruity, citrusy baked goods.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Grease and flour a 9 x 5-inch loaf pan.
- Put margarine and sugar in a large mixing bowl and beat until smooth and well blended.
- Add eggs, one at a time, beating well after each addition.
- Combine all-purpose flour, yellow cornmeal, salt, and baking powder.
- Sift the flour mixture together.
- Add the sifted dry ingredients to the wet mixture and beat slowly until well mixed.
- Pour in dark rum and beat until batter is smooth and well blended.
- Stir in chopped, pitted prunes.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 1 to 1 1/4 hours, until a tester inserted in the center comes out clean.
- Remove from oven and immediately spread lemon glaze on top of the loaf.
- Let the loaf rise in the pan for about 5 to 10 minutes.
- Turn out onto a wire rack to cool completely.
- Store the loaf well wrapped and freeze if not to be used within 2 days.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you prefer a non-alcoholic version, replace the dark rum with apple juice or a dash of vanilla extract. Make sure to use finely chopped prunes for better distribution in the batter. Ensure your ingredients are at room temperature for a smoother batter.
Serving Suggestions
This Cornmeal Prune Loaf pairs beautifully with a cup of tea or coffee, making it a delightful afternoon treat. For an added touch, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements a light salad or cheese platter for a casual brunch gathering.
Storage & Reheating
Wrap the cooled loaf tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to two days. For longer storage, freeze the loaf, and when ready to enjoy, thaw it overnight in the refrigerator and let it come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Prune Loaf With Lemon Glaze contains roughly 324 calories, with 4g protein, 47g carbohydrates, and 14g fat. It is a good source of vitamin C (18% of the Daily Value), dietary fiber (15% of the Daily Value), and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1265mg per serving (55% 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 other dried fruits instead of prunes?
Absolutely! This recipe works well with other dried fruits like apricots, raisins, or figs. Just make sure to chop them finely to maintain the loaf's texture. You may need to adjust the sugar slightly depending on the sweetness of the fruit you choose.
What can I use if I don't have cornmeal?
If you don't have cornmeal, you can substitute it with an equal amount of all-purpose flour or use fine ground polenta. This will still give the loaf a similar texture but might slightly alter the flavor profile. Experimenting with different grains can yield interesting results too!
How can I make the lemon glaze for my loaf?
To make a simple lemon glaze, combine 1 cup of powdered sugar with 2-3 tablespoons of freshly squeezed lemon juice. Whisk until smooth, and adjust the consistency by adding more sugar or lemon juice as needed. Drizzle it over the warm loaf for a zesty finish.
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).