Nana Georgia'S Prune Cake
Nana Georgia's Prune Cake is a moist, flavorful dessert combining the sweetness of prunes with warm spices and crunchy walnuts. Its rich texture and inviting aroma make it perfect for family gatherings or a comforting treat with coffee or tea.
Ingredients
Instructions
- Mix and stir all ingredients together with a wooden spoon in a bowl.
- Pour the batter into a buttered glass baking dish.
- Bake at 350°F for 35 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider substituting half of the all-purpose flour with whole wheat flour for added nutrition. You can use vegetable oil if Wesson oil is not available. If black walnuts are too strong, regular walnuts or pecans can be used instead. Make sure to chop the prunes finely to ensure even distribution throughout the cake.
Serving Suggestions
Serve this prune cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with a cup of coffee or tea, making it a delightful afternoon treat. Consider serving it alongside After Dinner Mint Brownies for a varied dessert spread.
Storage & Reheating
Store any leftover prune cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 300°F for about 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Nana Georgia'S Prune Cake contains roughly 597 calories, with 14g protein, 69g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (30% of the Daily Value), protein (28% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of calcium and iron. It also contributes 8g 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 dried prunes instead of jarred ones?
Yes, you can use dried prunes instead of jarred prunes. Just soak them in warm water for about 10-15 minutes to soften before chopping and adding them to the batter. This will help to maintain moisture in the cake.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by combining 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using it in the recipe.
Is it possible to make this cake gluten-free?
Yes, you can make this prune cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the cake's structure and texture.
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).