Country Apple Prune Cake
A moist, flavorful apple prune cake with warm spices and nutty crunch, perfect for family gatherings or tea time, offering a delightful blend of fruity and spicy notes.
Ingredients
Instructions
- In a large mixing bowl, beat sugar, oil, and eggs for 2 minutes at medium speed.
- Blend in shredded, peeled apples.
- Combine dry ingredients (flour, salt, ground cloves, ground cinnamon, baking soda) and gradually beat into the egg mixture.
- Stir in chopped dried pitted prunes and chopped nuts.
- Spoon the batter into a greased and floured 10-inch tube pan.
- Bake at 325°F (163°C) for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean.
- Cool the cake in the pan for 15 minutes.
- Invert onto a wire rack to cool completely.
- Just before serving, dust the cake with confectioners' sugar.
Tips & Substitutions
For a moister cake, consider using applesauce in place of some oil. You can also substitute walnuts for the chopped nuts if desired. Ensure the prunes are finely chopped to distribute their sweetness evenly throughout the cake. If you want to enhance the flavor, add a splash of vanilla extract to the batter. Remember that this cake can be made ahead of time, as it tastes even better after a day.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider drizzling a simple glaze over the top or adding fresh fruit on the side. This cake also makes a lovely dessert to accompany American recipes or potluck gatherings.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week or freeze slices in airtight containers for up to 3 months. To reheat, let slices come to room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Country Apple Prune Cake contains roughly 670 calories, with 5g protein, 58g carbohydrates, and 52g fat. It is an excellent source of dietary fiber (40% of the Daily Value) and vitamin C (31% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 702mg per serving (31% 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 dried ones?
Fresh prunes can be used, but they will alter the texture and moisture content of the cake. Dried prunes provide concentrated sweetness and a chewy texture, which balances well with the moistness of the cake. If using fresh, reduce the oil slightly to prevent the cake from becoming too wet.
What type of apples work best for this recipe?
For the best flavor and texture, use firm apples such as Granny Smith, Honeycrisp, or Fuji. These varieties hold up well during baking and provide a nice tartness that complements the sweetness of the cake. Be sure to shred them finely to incorporate well into the batter.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately to help with the cake's structure. Keep an eye on baking time, as gluten-free flours can sometimes require adjustments.
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).