Prune Cake With Buttermilk Icing
A moist prune cake with warm spices and crunchy pecans, topped with creamy buttermilk icing, perfect for teatime or special occasions for those who enjoy rich, fruity desserts.
Ingredients
Instructions
- Blend sugar, oil, eggs, sifted flour, salt, baking soda, cinnamon, and allspice together.
- Add buttermilk to the egg mixture and mix well.
- Stir in vanilla, chopped pecans, and chopped prunes; mix thoroughly.
- Pour the batter into a lightly greased 13 x 9 x 2-inch glass baking dish.
- Bake at 300°F (150°C) for 1 hour.
- Once cooled, top with buttermilk icing.
Tips & Substitutions
For a moister cake, consider adding a bit more buttermilk or a splash of orange juice for extra flavor. If you don't have pecans, walnuts or almonds are great substitutes. Make sure to sift your dry ingredients to avoid lumps. To enhance the spiced flavor, try adding a pinch of nutmeg or using freshly grated cinnamon.
Serving Suggestions
This prune cake pairs beautifully with the creamy texture of buttermilk icing, enhancing its rich flavor. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It also complements a cup of coffee or tea perfectly, making it a great choice for afternoon gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, gently warm slices in the microwave for 10-15 seconds, or enjoy it cold. For longer storage, freeze wrapped slices for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake With Buttermilk Icing contains roughly 664 calories, with 5g protein, 60g carbohydrates, and 30g fat. It is a good source of vitamin C (19% of the Daily Value), calcium (14% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1075mg per serving (47% 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 cooked prunes?
Yes, you can use fresh prunes, but be sure to chop them finely. Cooking them softens their texture and enhances their sweetness. If using fresh, consider soaking them in warm water for a few minutes to help soften them before adding to the batter.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a quick substitute using regular milk. Add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for about 5 minutes. This will mimic the acidity and thickness of buttermilk in the recipe.
Can I make this cake in advance?
Absolutely! This cake actually tastes better the next day as the flavors meld together. You can bake it a day ahead and store it covered at room temperature. Just remember to add the buttermilk icing just before serving for the best 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).