Prune Cake With Glaze
A moist prune cake infused with warm spices, nuts, and a rich glaze, perfect for dessert or teatime, appealing to those who enjoy fruity, spiced baked goods.
Ingredients
Instructions
- Put all ingredients in a mixing bowl and mix well.
- Pour the batter into a greased and lightly floured large baking dish.
- Bake at 325°F (163°C) until done, approximately 45 minutes to 1 hour.
Tips & Substitutions
For a moister cake, consider adding 1/4 cup of applesauce or substituting half the oil with unsweetened yogurt. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Feel free to experiment with different nuts like walnuts or pecans, which pair beautifully with the flavors of this cake.
Serving Suggestions
Serve this prune cake with a light glaze for added sweetness. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream for dessert. For a delightful brunch, consider serving it alongside Quick Asparagus Roll-Ups or a fresh fruit salad. It also makes a great afternoon snack with a cup of coffee or tea.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice individual pieces and microwave for about 15-20 seconds until warm, or warm in an oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake With Glaze contains roughly 440 calories, with 9g protein, 62g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (32% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 934mg per serving (41% 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 dried prunes instead of cooked prunes?
Yes, you can use dried prunes, but it’s best to soak them in warm water for about 15 minutes to soften before chopping. This will help them blend better into the batter and keep the cake moist.
What can I do if my cake is too dry?
If your cake turns out dry, try serving it with a glaze or whipped cream to add moisture. You could also warm individual slices in the microwave with a small pat of butter on top to enhance flavor and moisture.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. This adjustment should keep the cake moist and delicious while accommodating gluten sensitivities.
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).