Prune Cake Prune Cake Topping
A moist prune cake with warm spices and a tender crumb, perfect for teatime or dessert, offering rich fruitiness paired with cinnamon and nutmeg flavors.
Ingredients
Instructions
- Mix the dry ingredients: flour, soda, salt, cinnamon, and nutmeg.
- Add Wesson oil to the dry ingredients and mix well.
- Beat the eggs and buttermilk together, then stir in the cooked prunes.
- Spray a cake pan with Pam or non-stick spray.
- Pour the batter into the prepared pan and bake at 300 degrees Fahrenheit for 1 hour.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of orange zest or a handful of chopped nuts to the batter. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Ensure the prunes are finely chopped for even distribution in the cake. This Prune Cake is versatile and can be served warm or at room temperature.
Serving Suggestions
This prune cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It can also be served as a breakfast treat alongside coffee or tea. For a complete meal, consider serving it with a side of Cheese Corn or as part of a brunch spread with American recipes.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to three days. For longer storage, wrap it 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 place in a preheated oven at 300°F for a few minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake Prune Cake Topping contains roughly 556 calories, with 14g protein, 108g carbohydrates, and 8g fat. It is an excellent source of protein (29% of the Daily Value), iron (26% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2081mg per serving (90% 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 dried?
Fresh prunes can be used, but they have a higher moisture content than dried prunes. If you choose to use fresh ones, consider reducing the amount of buttermilk slightly to maintain the cake's texture. Dried prunes add a concentrated sweetness and help achieve the desired consistency in the cake.
What can I substitute for Wesson oil?
You can substitute Wesson oil with any neutral oil like canola or vegetable oil. Alternatively, melted coconut oil or unsweetened applesauce can be used for a healthier option. Just keep in mind that using applesauce may alter the texture slightly, making it a bit denser.
Can this cake be frozen?
Yes, this prune cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
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).