Prune Cake And Icing
A moist, flavorful prune cake infused with warm spices, perfect for tea or dessert, appealing to those who enjoy fruity, spiced baked treats.
Ingredients
Instructions
- Mix together sugar, salad oil, eggs, vanilla, baking soda, and buttermilk until well combined.
- Add the flour, salt, cinnamon, nutmeg, and allspice to the mixture and stir until smooth.
- Fold in the chopped cooked prunes.
- Pour the batter into a greased baking pan.
- Bake at 325°F (163°C) for 40 minutes.
- Allow the cake to cool before covering with Prune Cake Icing.
Tips & Substitutions
For a lighter version, consider substituting half of the salad oil with applesauce. If you don’t have buttermilk, you can make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Ensure to chop the prunes finely for even distribution throughout the cake. Adding a pinch of ginger can also enhance the flavor profile.
Serving Suggestions
This Prune Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. For a complete meal, serve it alongside a light salad or a cup of tea. It also complements breakfast when served with yogurt or fresh fruit, making it a versatile addition to your table.
Storage & Reheating
Store leftover Prune Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last up to a week. If you prefer to enjoy it warm, simply microwave individual slices for about 15-20 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake And Icing contains roughly 498 calories, with 9g protein, 77g carbohydrates, and 9g fat. It is an excellent source of vitamin C (25% of the Daily Value) and calcium (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 dried prunes instead of cooked ones in this recipe?
Yes, you can use dried prunes; just ensure to soak them in hot water for about 10-15 minutes to soften before chopping. This will help them blend into the cake better and maintain moisture.
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 of water) for each egg. This will keep the cake moist while accommodating vegan diets.
How can I make the icing for the Prune Cake?
To make a simple icing, mix powdered sugar with a bit of milk and vanilla extract until you reach your desired consistency. For added flavor, consider incorporating a touch of cinnamon or nutmeg to echo the spices in the cake.
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).