Grandma Carter'S Prune Cake
Grandma Carter's Prune Cake offers a moist, richly spiced flavor with tender prunes throughout. Its warm cinnamon, nutmeg, and cloves create a comforting dessert perfect for family gatherings or teatime. The cake's dense texture and fruity sweetness make it a nostalgic favorite for prune lovers and cake enthusiasts alike.
Ingredients
Instructions
- Sift the dry ingredients together, excluding the soda.
- Cream butter and sugar until light and fluffy.
- Add eggs, vanilla, and oil to the creamed mixture and beat well.
- Mix the soda with the buttermilk.
- Gradually add the buttermilk mixture to the creamed mixture, blending well.
- Stir in the cooked prunes.
- Pour the batter into a prepared mold and bake at 325°F for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure the prunes are well-cooked and pitted for a smooth texture. This cake can also be enhanced with nuts or chocolate chips for added texture.
Serving Suggestions
This prune cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added decadence. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. For a complete meal, consider serving it with a light salad or a slice of Zucchini Souffle as a refreshing side.
Storage & Reheating
To store leftovers, wrap the cooled prune cake in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Carter'S Prune Cake contains roughly 583 calories, with 4g protein, 27g carbohydrates, and 50g fat. It is a good source of dietary fiber (17% of the Daily Value). Note that it is relatively high in sodium, at 668mg 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 dried prunes instead of cooked prunes?
It’s best to cook the prunes first to soften them, but if you have dried prunes, soak them in hot water for about 30 minutes until they are plump. This will help incorporate their moisture into the cake better.
What can I substitute for the eggs in this recipe?
If you need an egg substitute, consider using a flaxseed meal or chia seeds mixed with water (1 tablespoon of seeds with 2.5 tablespoons of water for each egg). This will provide similar binding properties without using eggs.
How can I make this cake more flavorful?
To enhance the flavor of your prune cake, you can add a tablespoon of orange zest or a splash of bourbon to the batter. Additionally, consider increasing the spices slightly for a more aromatic experience.
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).