Old Fashion Prune Cake
Old Fashioned Prune Cake offers a moist, flavorful treat with warm spices and sweet prunes, perfect for cozy gatherings and those who enjoy nostalgic baked desserts.
Ingredients
Instructions
- Cream oleo and brown sugar until light and fluffy.
- Add eggs and cooked prunes to the creamed mixture.
- Combine flour, soda, baking powder, ground cloves, ground cinnamon, and allspice; sift together.
- Add dry ingredients to the creamed mixture alternately with buttermilk.
- Stir in rolled oats and mix thoroughly.
- Pour batter into two oiled 9-inch cake pans or a Bundt pan.
- Bake at 375°F for 25 minutes in cake pans or 40 to 45 minutes in Bundt pan.
- Allow cake to cool, then pour icing over after punching holes with an ice pick.
Tips & Substitutions
For a richer flavor, consider substituting half of the all-purpose flour with whole wheat flour. If you don't have buttermilk, you can make a quick substitute by mixing milk with vinegar or lemon juice. To enhance the texture, try adding chopped nuts or shredded coconut. Remember to let the cake cool completely before icing to prevent it from melting.
Serving Suggestions
This Old Fashion Prune Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, serve it alongside a light salad or the Creamy Fruit Salad Dressing. It also makes a great dessert for gatherings and holidays, complementing dishes like the Spinach-Potato Casserole.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap individual slices in plastic wrap and place them in the freezer for up to three months. To reheat, simply microwave a slice for about 15-20 seconds or warm it in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Prune Cake contains roughly 248 calories, with 6g protein, 58g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (66% of the Daily Value), calcium (35% of the Daily Value), and iron (32% of the Daily Value), and a good source of protein. It also contributes 19g 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 fresh prunes instead of cooked ones?
While cooked prunes add moisture and sweetness, you can use fresh prunes. Just chop them finely and consider adding a little extra liquid to the batter, as fresh prunes have less moisture than their cooked counterparts.
What type of icing works best for this cake?
A simple powdered sugar glaze or cream cheese frosting works wonderfully with this cake. The sweetness of the icing complements the spiced flavors of the cake. You can also add a splash of vanilla or a pinch of cinnamon to the icing for extra flavor.
How can I make this cake gluten-free?
To make this Prune Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the baking powder and other ingredients are also gluten-free. This will provide a similar texture without sacrificing flavor.
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).