Grandma'S Prune Cake
A moist, flavorful prune cake featuring tender Italian prunes, perfect for dessert or teatime, combining sweetness with a hint of vanilla and cinnamon for a nostalgic treat.
Ingredients
Instructions
- Sift the dry ingredients together and add to the shortening, milk, vanilla, and egg; mix until well combined to form a thick batter.
- Pour the batter into a greased 9 x 13-inch pan, spreading evenly.
- Wash the Italian prune halves and arrange them on top of the batter.
- Sprinkle the prunes with a mixture of sugar and cinnamon.
- Bake in a preheated 350°F (175°C) oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you prefer a healthier twist, you can replace all-purpose flour with whole wheat flour. To enhance the taste, add a pinch of nutmeg or cloves along with the cinnamon when sprinkling over the prunes. Make sure the batter is thick enough to support the fruit on top.
Serving Suggestions
Serve this prune cake warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful breakfast option, enjoy it with coffee or tea. This cake also makes a great dessert alongside Southern Potato Salad(Makes About 5 Cups.) at a family gathering.
Storage & Reheating
Store any leftover prune cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for about a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Prune Cake contains roughly 1229 calories, with 17g protein, 191g carbohydrates, and 45g fat. It is an excellent source of calcium (80% of the Daily Value), iron (72% of the Daily Value), and vitamin A (43% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1880mg per serving (82% 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 types of fruit instead of prunes?
Yes, feel free to substitute prunes with other fruits like fresh or canned peaches, apricots, or even cherries. Just ensure the fruit is patted dry if using canned to avoid excess moisture in the batter.
Is it possible to make this cake gluten-free?
Absolutely! To create a gluten-free version of this prune cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the best texture. Adjust baking time as needed for different flour types.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it covered at room temperature. If you plan to keep it longer, refrigerate it and allow it to come to room temperature before serving. This cake often tastes even better after a day as the flavors meld.
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).