Prune Nut Cake
A moist, spice‑laden prune and pecan cake perfect for autumn gatherings, blending sweet prunes with warm cinnamon, nutmeg, and cloves for a comforting dessert that suits both families and friends.
Ingredients
Instructions
- Mix the dry ingredients together.
- Whisk the wet ingredients together separately.
- Combine the dry mixture into the wet and stir until just blended.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F for about 60 minutes until a toothpick comes out clean.
- Let the cake cool before slicing, or serve as a loaf if desired.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. For added flavor, try incorporating a teaspoon of vanilla extract. You can also swap pecans for walnuts if desired, or add in some dried fruit for extra sweetness.
Serving Suggestions
This cake is perfect for brunch or as a dessert. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its richness. It pairs beautifully with coffee or tea, making it a delightful addition to any afternoon gathering. For a twist, try serving it alongside Mike'S Baked Apples for a comforting dessert spread.
Storage & Reheating
Store any leftover Prune Nut Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last for about a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Nut Cake contains roughly 2672 calories, with 34g protein, 333g carbohydrates, and 143g fat. It is an excellent source of dietary fiber (129% of the Daily Value), calcium (81% of the Daily Value), and protein (67% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 stewed ones?
Yes, you can use fresh prunes, but you will need to cook them first to soften them and then mash them. Simply simmer them in a little water until tender before adding them to the batter.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the blend contains xanthan gum or add it separately to ensure proper texture and rise.
Can I freeze the Prune Nut Cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil before placing it in a freezer-safe bag. It can last up to three months in the freezer. Thaw it in the refrigerator 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).