Prune Cake(Very Good)
A moist prune cake rich in flavors of cinnamon, allspice, and pecans, perfect for dessert or tea time, appealing to those who enjoy fruity, spiced baked goods.
Ingredients
Instructions
- Mix dry ingredients and oil together in a bowl.
- Add buttermilk, beaten eggs, mashed prunes, and chopped pecans to the mixture.
- Pour the batter into three cake layers or one large pan.
- Bake at 350°F until cooked through and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, separate the eggs and whip the egg whites before folding them into the batter. You can substitute the prunes with dates or figs for a different flavor profile. If self-rising flour isn't available, combine all-purpose flour with baking powder and salt. To enhance the spices, consider adding a pinch of nutmeg or cloves.
Serving Suggestions
Serve the prune cake at room temperature, optionally dusted with powdered sugar. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert. For a delightful brunch option, enjoy it alongside coffee or tea. This cake also complements other sweet treats like Mrs. Irene'S Apple Cake for a dessert platter.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake(Very Good) contains roughly 537 calories, with 10g protein, 77g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (40% of the Daily Value), iron (27% of the Daily Value), and calcium (22% of the Daily Value), and a good source of protein and vitamin C. It also contributes 11g 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 ones?
Yes, you can use fresh prunes, but you'll need to cook them first to soften. Boil or steam them until tender, then mash before adding them to the batter. This ensures the right texture and moisture level in the cake.
What if I don't have buttermilk?
If you don't have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly before using it in your batter.
Can I freeze prune cake?
Yes, prune cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be stored in the freezer for up to three months. Thaw in the fridge overnight before serving.
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).