Fresh Prune Or Apple Cake
A delightful fruit cake featuring tender prunes or apples, complemented by a light, moist batter. Perfect for a cozy afternoon treat or dessert, its sweet and slightly spiced flavor makes it appealing to both fruit lovers and those seeking a comforting homemade bake.
Ingredients
Instructions
- Sift flour, salt, sugar, and baking powder together twice and put in a large mixing bowl.
- Add eggs, beating well. Add just enough milk to make a firm batter.
- Pour batter into a greased 12 x 18-inch pan.
- Split prunes and place halved prunes in rows on the batter, pressing in lightly.
- Sprinkle with sugar and cinnamon.
- Bake at 325°F (163°C) for 20 minutes, then increase temperature to 350°F (177°C) and bake for about 10 more minutes until done.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with applesauce or yogurt. If prunes are unavailable, diced apples or pears can be used as a tasty alternative. Ensure the batter isn't too runny; it should hold its shape when poured. Also, if you prefer a bit of spice, adding a dash of nutmeg can enhance the cake's flavor, similar to many American recipes.
Serving Suggestions
This Fresh Prune or Apple Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a delightful brunch option, serve it alongside an Egg Souffle(Breakfast Casserole) and fresh fruit. A cup of coffee or tea complements the cake perfectly, making it a versatile choice for any occasion.
Storage & Reheating
Store any 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, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Prune Or Apple Cake contains roughly 200 calories, with 3g protein, 37g carbohydrates, and 5g fat. It is a good source of vitamin C (18% of the Daily Value) and calcium (13% 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 fruits instead of prunes?
Absolutely! This recipe is quite flexible. You can substitute prunes with diced apples, pears, or even berries. Each fruit will bring its unique flavor and texture to the cake, allowing you to customize it based on your preferences.
Is it possible to make this cake dairy-free?
Yes, you can easily make this cake dairy-free by replacing the butter with a plant-based alternative, such as coconut oil or vegan butter. Additionally, use almond milk or oat milk in place of regular milk for a delicious dairy-free version.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. If the toothpick has wet batter on it, continue baking for a few more minutes, checking frequently to avoid overbaking.
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).