Prune Pudding Cake
A moist, flavorful prune pudding cake infused with warm spices, perfect for those who enjoy rich desserts with a fruity twist and a nutty crunch.
Ingredients
- 1 cup Wesson oil ⓘ
- 1 1/2 cups sugar ⓘ
- 3 eggs ⓘ
- 2 cups plain all-purpose flour ⓘ
- 1 teaspoon soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 teaspoon allspice
- 1/4 teaspoon cloves ⓘ
- 1 cup buttermilk ⓘ
- 1 1/2 cups prunes, cooked and mashed with pits removed ⓘ
- 1/2 cup nuts (optional) ⓘ
Instructions
- Cream Wesson oil and sugar together.
- Add eggs and beat well.
- Sift dry ingredients (flour, soda, baking powder, cinnamon, nutmeg, allspice, cloves).
- Alternately add dry ingredients with buttermilk and mashed prunes, mixing until well blended.
- Do not use an electric mixer.
- Fold in chopped nuts, if desired.
- Pour batter into a well-greased and floured 9 x 13-inch cake pan.
- Bake at 350°F for 30 minutes.
- Cool the cake and then add the Prune Cake Topping.
Nutrition & Diet Analysis (per serving)
848
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).