Prune Cake Or Muffins
A moist, spiced prune cake or muffins featuring tender prunes, warm cinnamon, nutmeg, and allspice, perfect for cozy gatherings and those who appreciate fruity, flavorful baked treats.
Ingredients
Instructions
- Mix all ingredients together thoroughly in a large bowl.
- Pour the batter into a greased loaf or muffin pan.
- Bake at 350°F (175°C) for 35 to 45 minutes if using a loaf pan, or 15 to 20 minutes for muffins, until golden and a toothpick inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don’t have stewed prunes, you can substitute with applesauce or mashed bananas. For a nut-free version, simply omit the chopped nuts or use seeds like sunflower seeds. Mixing the dry ingredients separately before combining with wet ingredients may help achieve a lighter texture.
Serving Suggestions
Serve this prune cake warm or at room temperature, optionally dusted with powdered sugar. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a brunch treat, consider serving it alongside a refreshing Fall Fruit Salad for a delightful contrast in flavors.
Storage & Reheating
Store leftover cake or muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, place them in a microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake Or Muffins contains roughly 428 calories, with 2g protein, 39g carbohydrates, and 30g fat. It is a good source of calcium (13% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 716mg per serving (31% 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 fresh prunes instead of stewed prunes?
Yes, you can use fresh prunes, but you'll need to chop them and possibly add a bit of water or juice to mimic the moisture of stewed prunes. Stewing them briefly in water can also enhance their sweetness and texture.
What can I use instead of sour milk?
If you don’t have sour milk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes before using. This will create a similar tangy flavor that works well in the recipe.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better texture. The baking time may vary slightly, so keep an eye on your cake or muffins to ensure they don't overbake.
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).