Prune Cake With Butterscotch Glaze
A rich prune cake with warm spices and a moist crumb, topped with a luscious butterscotch glaze. Its deep flavors and tender texture make it perfect for special occasions or cozy gatherings, appealing to those who enjoy fruity, spiced desserts with a nutty crunch.
Ingredients
Instructions
- Sift flour, baking soda, salt, cinnamon, allspice, and nutmeg; set aside.
- Beat oil and sugar in a large mixing bowl until well combined.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternately add the dry ingredients and buttermilk to the mixture, beginning and ending with dry ingredients.
- Stir in coarsely chopped prunes and chopped nut meats.
- Pour the batter into a 9-inch tube pan with a removable bottom.
- Bake in a preheated 350°F oven for about one hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of almond extract to the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. The combination of spices adds depth, so feel free to adjust the amounts according to your taste preferences. This cake can also be made with dried figs as a substitute for prunes for a different twist.
Serving Suggestions
This prune cake is delicious on its own, but you can elevate it by drizzling it with a warm butterscotch glaze. For a delightful pairing, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs beautifully with a cup of coffee or tea, making it an excellent choice for afternoon gatherings.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 15-20 seconds, or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake With Butterscotch Glaze contains roughly 398 calories, with 7g protein, 59g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (25% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 767mg per serving (33% 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 ones?
While fresh prunes can be used, cooked and pitted prunes provide a softer texture and concentrated sweetness that enhances the cake. If using fresh prunes, chop them finely and consider reducing the sugar slightly to balance the added moisture.
What can I use if I don't have corn oil?
If you don't have corn oil, any neutral oil such as canola or vegetable oil will work as a great substitute. You can also use melted coconut oil for a hint of tropical flavor, but be aware it may alter the texture slightly.
How can I make this recipe gluten-free?
To make a gluten-free version of this prune cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking soda and other ingredients are also gluten-free certified to avoid cross-contamination.
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).