Prune Pecan Cake
Prune Pecan Cake offers a moist, flavorful treat combining the sweetness of prunes and raisins with warm spices and crunchy pecans. Perfect for dessert or tea time, its rich aroma and hearty texture appeal to those who enjoy fruit-filled baked goods with a hint of spice.
Ingredients
Instructions
- Cream sugar with Wesson oil until well blended.
- Add eggs one at a time, beating after each addition.
- Mix flour with nutmeg and cinnamon.
- Gradually beat in the flour mixture and buttermilk alternately into the creamed mixture.
- Fold in chopped pecans, chopped prunes, and raisins.
- Pour batter into a greased baking pan and bake at 300°F (150°C) for 45 minutes.
Tips & Substitutions
To enhance moisture, consider adding a tablespoon of applesauce to the batter, which can also replace some of the oil. If you're out of buttermilk, regular milk with a splash of vinegar or lemon juice works well as a substitute. For a nut-free version, omit the pecans and use sunflower seeds instead. Keep an eye on the baking time, as oven temperatures can vary.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It also makes a delightful breakfast alongside a cup of coffee or tea. Consider serving it with a fresh fruit salad, such as Cherry Salad (Pink Delight Salad), to complement the rich flavors.
Storage & Reheating
Store leftover Prune Pecan Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or in a preheated oven at 300°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Pecan Cake contains roughly 38 calories, with 1g protein, 5g carbohydrates, and 2g fat.
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 dried ones?
Fresh prunes can be used in this recipe, but they will add more moisture. You may need to adjust the liquid ingredients slightly to maintain the batter's consistency. Dried prunes typically work best for the right texture and flavor balance.
Is it possible to make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting all-purpose flour with a gluten-free flour blend. Be sure to check for a blend that works well for baking, as it will affect the texture and rise of the cake.
How can I add more flavor to the cake?
You can enhance the flavor by adding a teaspoon of vanilla extract or almond extract to the batter. Incorporating citrus zest, such as lemon or orange, also adds a refreshing twist that complements the sweetness of the prunes and raisins.
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).