Prune Cake(Moist And Flavorful)
A moist, flavorful prune cake with warm spices, nut meats, and a tender crumb, perfect for dessert or teatime with a rich, comforting taste.
Ingredients
Instructions
- Blend sugar, eggs, and salad oil until well combined.
- Mix flour with soda, salt, and spices in a separate bowl.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, mixing after each addition.
- Fold in the nut meats, chopped preserves, and vanilla extract.
- Pour the batter into an angel food cake pan lined with wax paper.
- Bake at 350°F (175°C) for 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider using a mix of prunes and other dried fruits like apricots or figs. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. To enhance flavor, try using brown sugar instead of white sugar. Be sure to not overmix once you add the flour to keep the cake light and fluffy.
Serving Suggestions
This prune cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served with a side of fresh fruit for a delightful contrast. For a cozy dessert experience, enjoy it alongside a warm cup of Gail'S Quick Potato Soup to complement the flavors.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds to enjoy it slightly warmed, enhancing its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake(Moist And Flavorful) contains roughly 1031 calories, with 15g protein, 167g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (65% of the Daily Value), vitamin C (56% of the Daily Value), and iron (44% of the Daily Value). Note that it is relatively high in sodium, at 684mg per serving (30% 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 chopped preserves?
Yes, you can use fresh prunes, but you'll need to chop and cook them down to create a preserve-like consistency. This will help maintain the moisture and flavor in the cake. Alternatively, you could use any fruit preserves you have on hand for a similar effect.
What can I do if my cake is too dense?
If your cake turns out dense, it could be due to overmixing or too much flour. Ensure you measure your flour accurately and mix only until combined. You can also try adding a little extra baking soda to help it rise better next time.
Can I freeze the prune cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving, and it will retain its flavor and moisture.
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).