Prune Cake(Tastes Like A Spice Cake)
A moist, flavorful prune cake with warm spices, ideal for dessert or tea time, appealing to those who enjoy rich, spicy baked goods with fruity undertones.
Ingredients
Instructions
- Mix all ingredients in a mixing bowl in the order listed.
- Mix until well blended.
- Pour batter into a greased and floured tube pan.
- Bake at 350°F for 1 hour.
- Test with a toothpick for doneness.
- Cool on a wire rack for 15 minutes before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, which adds depth. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure the prunes are well-mashed to avoid large chunks in the cake. Enhance the spices by adding a pinch of ginger for an extra kick. This cake can be made ahead and improves in flavor over time.
Serving Suggestions
Serve slices of Prune Cake on a decorative plate, optionally dusted with powdered sugar for a touch of elegance. It pairs beautifully with Earl'S Favorite Chocolate Pie for a delightful dessert spread. For a more festive touch, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. This cake also makes an excellent addition to holiday gatherings or potlucks.
Storage & Reheating
Store leftover Prune 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, slice individual pieces and warm them in the microwave for about 10-15 seconds or enjoy it cold. It pairs wonderfully with coffee for breakfast or dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake(Tastes Like A Spice Cake) contains roughly 672 calories, with 11g protein, 110g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (106% of the Daily Value), iron (53% of the Daily Value), and calcium (46% of the Daily Value). Note that it is relatively high in sodium, at 1230mg per serving (53% 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?
Fresh prunes can be used, but they should be cooked and pitted first to achieve the right texture and sweetness. Cooking them helps to soften the fruit, making it easier to mash and blend into the batter. This ensures the cake has the desired moistness and flavor.
What can I substitute for cooking oil?
You can substitute cooking oil with melted butter or applesauce for a healthier option. This will slightly alter the texture, making it a bit denser but still delicious. If using butter, ensure it's melted and cooled before mixing it with the other ingredients.
Is it possible to make this cake gluten-free?
Yes, you can make this Prune Cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with texture. Always check the labels of your ingredients to ensure they are gluten-free.
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).