Pat'S Prune Cake
A moist, spiced prune cake with crunchy nuts, perfect for dessert or tea time, offering rich flavors of cinnamon, nutmeg, and allspice that appeal to fruit and nut lovers.
Ingredients
Instructions
- Cream together oil, beaten eggs, sugar, flour, and buttermilk until well blended.
- Add remaining ingredients: prunes, nuts, soda, baking powder, nutmeg, cinnamon, allspice, vanilla, and salt. Stir until combined.
- Pour batter into a greased Bundt pan.
- Bake at 350°F (175°C) for 30 minutes.
- Leave the cake in the pan and add your preferred topping before serving.
Tips & Substitutions
For a lighter cake, consider using half applesauce and half oil. If you don't have buttermilk, regular milk mixed with a tablespoon of vinegar or lemon juice can be a suitable substitute. Be sure to chop the prunes into smaller pieces for even distribution throughout the cake. This moist cake pairs wonderfully with a cream cheese frosting for added flavor.
Serving Suggestions
Serve this prune cake as a delightful dessert alongside a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a cup of tea or coffee, making it a perfect afternoon treat. For a festive touch, top it with a sprinkle of powdered sugar or a drizzle of caramel sauce before serving.
Storage & Reheating
Store any leftover prune cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and microwave it for about 15-20 seconds or until warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pat'S Prune Cake contains roughly 607 calories, with 6g protein, 58g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (30% of the Daily Value), calcium (24% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 613mg per serving (27% 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 use different nuts in this recipe?
Absolutely! While the recipe calls for chopped nuts, you can use walnuts, pecans, or even almonds. Just ensure they are roughly chopped for even distribution in the cake. Each type of nut will impart a unique flavor, enhancing the overall taste.
What can I substitute for prunes?
If you don't have prunes, you can use dried figs or dates as a substitute. Both will provide a similar sweetness and texture. Just chop them into small pieces before adding to the batter to ensure even distribution.
Can I make this cake ahead of time?
Yes, this prune cake is great for making ahead. You can bake it a day or two in advance, allowing the flavors to meld together. Just be sure to store it properly as mentioned, and you can enjoy it fresh for several days.
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).