Prune Cake With Icing
A moist prune cake with warm spices and crunchy walnuts, topped with a sweet icing. Perfect for dessert or teatime, appealing to spice lovers and fruit cake fans.
Ingredients
Instructions
- Blend sugar and vegetable oil until well combined.
- Add eggs one at a time, beating well after each addition.
- Incorporate dry ingredients, vanilla, chopped prunes, chopped black walnuts, and buttermilk into the mixture.
- Pour batter into an oblong pan and bake at 375°F for 50 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute the black walnuts with pecans or omit them entirely for a nut-free version. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes. This recipe can also be made in muffin tins for individual servings.
Serving Suggestions
Serve this prune cake as a delightful dessert or a sweet snack with coffee or tea. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, drizzle with a simple icing made from powdered sugar and milk. Consider serving alongside a side of Dill French Green Beans for a balanced meal.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or enjoy it at room temperature. This cake also freezes well; wrap it tightly and store it for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake With Icing contains roughly 678 calories, with 7g protein, 75g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (77% of the Daily Value), vitamin C (28% of the Daily Value), and calcium (27% of the Daily Value), and a good source of vitamin A and potassium. It also contributes 22g of dietary fiber toward your daily target.
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; however, cooking them will soften their texture and enhance their flavor. If using fresh, chop them finely and consider adding a little extra moisture to the recipe, as they may not be as soft as cooked prunes.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or applesauce as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes, or use 1/4 cup of applesauce per egg. This will help bind the ingredients together.
How can I enhance the flavor of the icing?
To elevate the icing's flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon. You can also mix in a little lemon juice for a tangy twist. Adjust the consistency by adding more powdered sugar or a splash of milk until your desired thickness is achieved.
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).