Inez Nix'S Prune Cake
A moist, flavorful prune cake with warm spices and crunchy nuts, perfect for dessert or teatime, offering a rich taste with a tender crumb and fruity depth.
Ingredients
Instructions
- Blend sugar, oil, and eggs together.
- Add the dry ingredients to the mixture.
- Add baking soda to the buttermilk and then add it to the mixture.
- Mix well but do not beat.
- Add the chopped prunes and nuts to the batter.
- Grease and flour a 9 x 13-inch pan.
- Pour the batter into the prepared pan and bake at 300°F until the cake pulls away from the sides of the pan.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of granulated sugar. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance the spice profile, try adding a pinch of ground cloves along with the nutmeg and allspice. This prune cake can also be served warm, like the Microwave Peach Crisp, for a comforting treat.
Serving Suggestions
Serve the prune cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon snack. For a more festive presentation, dust the top with powdered sugar or serve alongside a slice of Jimmy Coffee Cake for a delicious brunch spread.
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 up to a week. To reheat, place slices in the microwave for about 10-15 seconds or until warmed through. This cake retains moisture well, making it delightful even after a few days.
Nutrition & Diet Analysis (per serving)
Each serving of Inez Nix'S Prune Cake contains roughly 509 calories, with 6g protein, 58g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (53% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 986mg per serving (43% 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?
While fresh prunes could be used, they will not provide the same concentrated sweetness and texture as dried prunes. If using fresh, you may need to adjust the sugar and cook them down slightly to achieve the desired consistency and flavor.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binding agent, like xanthan gum, to maintain the cake's structure. The texture might differ slightly, but the flavors will still shine through.
How can I make this cake more moist?
To enhance the moisture of the cake, consider adding an extra half cup of buttermilk or incorporating a mashed banana or applesauce. Both additions will contribute to a tender texture while adding a subtle flavor that complements the spices.
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).