Orange Blossom Prune Cake
A moist, flavorful prune cake infused with orange blossom and orange peel, perfect for teatime or special occasions, appealing to fruit and citrus lovers alike.
Ingredients
Instructions
- Place pitted prunes in a saucepan; add water about 1 inch above the prunes.
- Bring to a boil; simmer for 5 minutes.
- Drain prunes, reserving 3/4 cup of the liquid.
- Dice the prunes.
- Combine flour, sugar, baking powder, and salt; mix well.
- Combine the reserved liquid, eggs, oil, and grated orange peel; add to the dry ingredients.
- Mix well.
- Stir in the diced prunes and nuts.
- Pour the batter into a greased and floured 9 x 5-inch loaf pan.
- Bake at 350°F for 70 minutes or until tests are done.
- Let stand for 10 minutes.
- Remove from the pan and let cool.
Tips & Substitutions
For a more complex flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If you don't have prunes, you can substitute with dried figs or apricots, adjusting the liquid accordingly. Ensure the prunes are well-diced for even distribution in the cake. This recipe can also accommodate a mix of nuts for added texture.
Serving Suggestions
Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Sunshine Yams or a simple fruit salad for a well-rounded meal. Enjoy with a cup of tea or coffee for a relaxing afternoon snack.
Storage & Reheating
Store any leftover Orange Blossom Prune Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it well in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Blossom Prune Cake contains roughly 341 calories, with 1g protein, 11g carbohydrates, and 34g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 967mg per serving (42% 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 make this cake ahead of time?
Yes, this cake can be made a day in advance. Allow it to cool completely before storing it in an airtight container. The flavors will meld beautifully overnight, making it even more delicious when served the next day.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will help bind the ingredients while keeping the cake moist.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes.
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).