Mama'S Prune Cake
A rich, moist prune cake infused with warm spices and nuts, perfect for dessert or tea time, appealing to those who enjoy fruity, spiced baked goods.
Ingredients
Instructions
- Mix all ingredients, except nuts, in a large bowl.
- Fold in chopped nuts last by hand.
- Pour the batter into a greased and floured tube pan.
- Bake at 325°F for 1 1/2 hours.
Tips & Substitutions
For a more intense flavor, consider toasting the chopped nuts before folding them into the batter. If you don’t have baby food prunes, you can substitute with pureed prunes or even applesauce, though the flavor will vary slightly. Adding a handful of chocolate chips can also elevate this cake, giving it a delightful twist similar to Rolled Oats Toll House Cookies.
Serving Suggestions
Serve this moist and flavorful prune cake with a dusting of powdered sugar or a drizzle of cream cheese frosting for added sweetness. It pairs beautifully with a hot cup of tea or coffee, making it a perfect afternoon treat. For a delightful dessert experience, consider serving it alongside vanilla ice cream or whipped cream, similar to how you would enjoy All Good Pie.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, simply microwave individual slices for about 15-20 seconds or warm in a low oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Prune Cake contains roughly 965 calories, with 13g protein, 142g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (52% of the Daily Value), vitamin C (51% of the Daily Value), and calcium (31% of the Daily Value), and a good source of potassium. It also contributes 14g of dietary fiber toward your daily target.
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 regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just make sure to add 2 teaspoons of baking powder and 1/2 teaspoon of salt to the mixture to achieve the same leavening effect. This way, your cake will still rise beautifully while maintaining its delicious flavor.
Is it necessary to use nuts in this recipe?
No, it's not necessary to include nuts if there are allergies or personal preferences against them. You can simply leave them out, or substitute with seeds like sunflower or pumpkin for added texture without the nut flavor. The cake will still be delicious without them.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs. Avoid overbaking, as this can lead to a dry texture. Keep a close eye on it during the last 10-15 minutes of baking.
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).