Prune Cake And Sauce
A moist, spiced prune cake with crunchy pecans, perfect for teatime or a comforting dessert, featuring warm cinnamon, nutmeg, and allspice flavors.
Ingredients
Instructions
- Combine sugar, vegetable oil, and eggs in a mixing bowl; beat on medium speed with an electric mixer for 1 minute.
- Dissolve baking soda in buttermilk and set aside.
- Combine all-purpose flour and spices; gradually add to the sugar mixture, beginning and ending with the flour mixture, mixing well after each addition.
- Stir in vanilla extract, cooked and chopped prunes, and chopped pecans.
- Pour the batter into a greased and floured 9 x 13 x 2-inch baking pan.
- Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
To enhance the flavor of your Prune Cake, consider adding a pinch of salt to the dry ingredients. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For a twist, try adding chocolate chips or swapping pecans for walnuts. Ensure to chop the prunes finely for even distribution throughout the cake.
Serving Suggestions
Serve the Prune Cake warm or at room temperature, optionally dusted with powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or whipped cream for a delightful contrast. For a more indulgent experience, consider serving it alongside a slice of Chocolate Almond Pie(For Diabetics) or a drizzle of caramel sauce.
Storage & Reheating
Store any leftover Prune Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. When ready to enjoy, you can gently reheat individual pieces in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake And Sauce contains roughly 489 calories, with 6g protein, 59g carbohydrates, and 26g fat. It is an excellent source of calcium (23% of the Daily Value), vitamin A (22% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of vitamin C and iron. It also contributes 6g 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 dried prunes instead of cooked ones?
Yes, you can use dried prunes directly in the recipe without cooking them first. Just chop them finely to distribute evenly in the batter. If you prefer a softer texture, soak them in hot water for about 10 minutes before chopping.
What can I substitute for the pecans?
If you're allergic to nuts or prefer a different flavor, you can substitute the pecans with sunflower seeds or pumpkin seeds. This will maintain the crunch while keeping the recipe nut-free. You could also omit them altogether for a simpler cake.
How do I know when the cake is done baking?
The Prune Cake is done when a toothpick inserted in the center comes out clean. Additionally, the cake should have a golden brown color and slightly pull away from the edges of the pan. If the toothpick has wet batter, bake for an additional 5 minutes and check again.
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).