Prune Cake With Buttermilk Sauce
Prune Cake with Buttermilk Sauce offers a moist, spiced dessert featuring tender chopped prunes and warm cinnamon, all baked into a tender cake. Its rich flavors and soft texture make it perfect for cozy gatherings or special occasions, appealing to those who enjoy fruity, spiced baked treats.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a tube pan.
- Sift together the dry ingredients: flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, and cocoa.
- In a large bowl, beat the eggs, oil, buttermilk, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Stir in the chopped stewed prunes.
- Pour the batter into the prepared tube pan.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving with optional buttermilk sauce.
Tips & Substitutions
For a moister cake, consider adding a bit of applesauce or yogurt to the batter. You can substitute the prunes with dates or raisins if desired. Ensure you sift the dry ingredients well to avoid lumps. Adjust the spices according to your taste—more cinnamon for warmth or less nutmeg for a milder flavor. This cake also pairs beautifully with the buttermilk sauce for added richness.
Serving Suggestions
Serve the prune cake with a drizzle of buttermilk sauce for added flavor. It makes a delightful dessert alongside a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of coffee or tea for a perfect afternoon treat. This cake can also be a great companion to the Herbed Spinach Bake for a light meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a microwave for about 10-15 seconds or in an oven at 350°F (175°C) for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake With Buttermilk Sauce contains roughly 691 calories, with 9g protein, 42g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (43% of the Daily Value), iron (30% of the Daily Value), and potassium (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1118mg per serving (49% 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 it’s recommended to soak them in warm water for about 30 minutes to soften them before adding to the batter. This will help achieve the right texture in the cake.
What can I use if I don't have buttermilk?
If you don't have buttermilk, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using it in the recipe.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Ensure that the blend contains xanthan gum for proper texture. The baking time may vary slightly, so keep an eye on the cake as it bakes.
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).