Prune Pound Cake
A rich, moist prune pound cake with warm spices and a luscious prune glaze, perfect for cozy gatherings and anyone who appreciates classic, flavorful desserts.
Ingredients
Instructions
- Allow the prune glaze to simmer for 45 minutes to 1 hour until darkened in color and thicker. Stir in 1/2 teaspoon vanilla and let cool.
- Prepare the cake batter by creaming 1 1/2 sticks of room temperature unsalted butter with 2 cups of sugar.
- Add 3 large room temperature eggs to the creamed mixture and beat well.
- In a separate bowl, whisk together 2 cups of flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon cloves, and 1 teaspoon freshly grated nutmeg.
- Gradually add the dry ingredients to the butter mixture alternately with 1 cup room temperature buttermilk, beginning and ending with dry ingredients.
- Stir in 1 cup cooked mashed prunes and 1 teaspoon vanilla extract.
- Pour the batter into a prepared tube pan and bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then turn out onto a rack placed over waxed paper.
- Slowly spoon the cooled prune glaze onto the warm cake to coat evenly.
- Let the cake cool completely before slicing and serving.
Nutrition & Diet Analysis (per serving)
901
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).