Prune Cake - Orange
A moist and flavorful prune cake with a hint of orange, perfect for dessert or teatime, combining rich fruitiness with citrus zest for a delightful treat.
Ingredients
Instructions
- Cream butter and sugar; add eggs and beat thoroughly.
- Add cooked mashed prunes and mix well.
- Mix soda with buttermilk.
- Add flour and buttermilk alternately to the creamed mixture.
- Pour batter into a well-greased, floured tube pan.
- Bake at 350°F for 45 minutes.
- While the cake is still hot in the pan, prepare the orange glaze by mixing juice of 2 oranges, 2 teaspoons grated orange rind, and 2 cups confectioners' sugar.
- Pour the orange mixture over the hot cake and let it stand until absorbed.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have buttermilk, a mixture of milk and vinegar can be a great substitute. When creaming the butter and sugar, ensure they are at room temperature for better incorporation. To enhance the orange flavor, you could even add a teaspoon of orange extract to the batter.
Serving Suggestions
Serve this prune cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings. For a twist, consider serving it alongside Easy Cranberry-Orange Muffins for a flavorful brunch spread.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to three days. If you prefer, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake - Orange contains roughly 340 calories, with 7g protein, 74g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (22% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of iron and protein. 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 mashed prunes?
Yes, you can use dried prunes, but you'll need to soak them in hot water for about 10-15 minutes to soften them before mashing. This will help achieve the right consistency and moisture level in your cake.
What can I substitute for eggs in this recipe?
If you're looking to make this recipe egg-free, you can use unsweetened applesauce as a substitute. Use 1/4 cup of applesauce for each egg. This will maintain the moisture in the cake while providing a slight sweetness.
How can I make the orange glaze thicker?
To achieve a thicker orange glaze, simply add more confectioners' sugar until you reach your desired consistency. Alternatively, you can reduce the amount of orange juice added to the glaze for a denser texture.
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).