Kathy'S Prune Cake
Kathy's Prune Cake offers a moist, spiced flavor with chopped prunes and walnuts, perfect for those craving a rich, fruity dessert with warm aromatic notes.
Ingredients
Instructions
- In a large bowl, blend sugar and vegetable oil; add eggs and mix well.
- Sift all dry ingredients together and mix into the batter alternately with buttermilk.
- Add chopped nuts, cooked prunes, and vanilla to the batter.
Tips & Substitutions
For a moister cake, ensure your prunes are well-cooked and finely chopped. You can substitute the buttermilk with yogurt or a mix of milk and vinegar if needed. To enhance flavor, consider adding a splash of vanilla extract or almond extract. If you want to reduce sugar, try using less or substituting with a natural sweetener like honey, keeping in mind it may alter the texture.
Serving Suggestions
Serve Kathy's 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. For a festive touch, consider dusting the top with powdered sugar or serving alongside fresh fruit. This cake also makes an excellent breakfast treat or snack.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to three days, or in the refrigerator for about a week. To reheat, place slices in the microwave for 10-15 seconds or warm them in the oven at 350°F for about 8-10 minutes, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy'S Prune Cake contains roughly 437 calories, with 5g protein, 43g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (48% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 870mg per serving (38% 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 substitute the vegetable oil in this recipe?
Yes, you can use melted coconut oil or unsalted butter as alternatives to vegetable oil. Just ensure the butter is melted and slightly cooled before adding it to the batter to maintain the consistency of the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. It should also spring back slightly when gently pressed. Keep an eye on it during the last few minutes of baking to prevent overcooking.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just make sure to let it cool completely before storing it in an airtight container. It can also be frozen for up to three months; just wrap it tightly in plastic wrap and then foil before freezing.
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).