Prune Apple Cake
A moist, flavorful prune apple cake with warm spices, perfect for dessert or tea time, appealing to those who enjoy fruity, nutty baked treats.
Ingredients
Instructions
- In a large bowl, beat together the brown sugar, vegetable oil, and eggs for 2 minutes with an electric mixer at medium speed.
- In a separate bowl, combine the dry ingredients: flour, baking soda, salt, cinnamon, and cloves.
- Gradually add the dry mixture into the egg mixture, mixing until well blended.
- Stir in the chopped prunes, shredded apples, and chopped nuts at low speed until thoroughly combined.
- Spoon the batter into a buttered and floured 10-inch tube pan.
- Smooth the top of the batter with a spatula.
- Bake in a preheated oven at 350°F (175°C) for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Tips & Substitutions
For a lighter version, consider substituting half of the vegetable oil with unsweetened applesauce. If you're out of prunes, dried figs or raisins can serve as a delightful alternative. Ensure your eggs are at room temperature for better incorporation into the batter, which can enhance the cake's texture.
Serving Suggestions
Serve this cake warm or at room temperature, dusted with powdered sugar for a touch of elegance. It pairs beautifully with My Mother'S Homemade Ice Cream for a delightful dessert experience. Consider serving alongside a cup of tea or coffee for a cozy afternoon treat.
Storage & Reheating
Store any leftover Prune Apple Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds or until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Apple Cake contains roughly 645 calories, with 6g protein, 108g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (73% of the Daily Value), iron (45% of the Daily Value), and vitamin A (39% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1487mg per serving (65% 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 unsweetened applesauce instead of sugar?
While you can certainly use unsweetened applesauce to reduce sugar, keep in mind that it will alter the texture and flavor of the cake. You might also need to adjust the flour slightly to compensate for the added moisture.
Is it possible to freeze this cake?
Yes, you can freeze the Prune Apple Cake! Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It will last in the freezer for up to three months. Thaw in the refrigerator overnight before serving.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this cake, adding a nice crunch and flavor. However, feel free to experiment with other nuts like almonds or hazelnuts based on your preference.
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).