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.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature and cream it well with the sugar. You can substitute the buttermilk with plain yogurt mixed with a little water or milk. If you don't have fresh nutmeg, ground nutmeg works fine but use less. Adding a pinch of allspice can enhance the spice profile. This cake can also be made using a gluten-free flour blend if needed.
Serving Suggestions
Serve the Prune Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a hot cup of tea or coffee. For a festive touch, consider serving it alongside Holiday Cherry Salad for a colorful and refreshing contrast. This cake also makes a great addition to brunch spreads or dessert tables.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate it for a week. To reheat, microwave individual slices for about 10-15 seconds or warm in an oven at 300°F (150°C) for about 5-10 minutes. Be careful not to overheat as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Pound Cake contains roughly 482 calories, with 7g protein, 34g carbohydrates, and 28g fat. It is an excellent source of vitamin C (26% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1081mg per serving (47% 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 dried prunes instead of cooked mashed prunes?
Yes, you can use dried prunes by soaking them in hot water until soft and then mashing them. This will help incorporate moisture and sweetness into the cake. Make sure to drain any excess water before adding them to the batter.
How can I make the glaze more flavorful?
To enhance the flavor of the glaze, consider adding a splash of bourbon or a hint of orange zest. You can also use brown sugar instead of white sugar for a deeper caramel flavor. Just remember to adjust the cooking time as needed to achieve the desired thickness.
Is there a way to make this cake healthier?
Absolutely! You can substitute half of the butter with unsweetened applesauce or Greek yogurt to reduce the fat content. Additionally, using a sugar substitute or reducing the overall sugar amount can help lower calories. Just keep in mind the texture may vary slightly.
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).