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.
Tips & Substitutions
For a lighter texture, consider using a mix of whole wheat and all-purpose flour. You can substitute the prunes with applesauce for a different flavor. If you need a dairy-free option, almond milk or coconut milk can work well instead of buttermilk. Remember to always check for pits in prunes, even if they are marked as pitted.
Serving Suggestions
This Prune Pudding Cake is delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee. For a touch of elegance, consider drizzling a light glaze over the top or serving it alongside a fresh fruit salad as a refreshing side.
Storage & Reheating
Store any leftover Prune Pudding Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for 15-20 seconds or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Pudding Cake contains roughly 683 calories, with 10g protein, 88g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (68% of the Daily Value), calcium (32% of the Daily Value), and vitamin C (28% of the Daily Value). It also contributes 19g of dietary fiber toward your daily target.
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 prunes?
Yes, you can use dried prunes, but make sure to soak them in warm water for about 30 minutes to soften them before mashing. This will help achieve the right consistency in the cake.
What can I substitute for Wesson oil?
You can substitute Wesson oil with any neutral oil such as canola, vegetable, or even melted coconut oil. If you prefer a more flavorful option, try using light olive oil, but keep in mind it may impart a slight taste to the cake.
How can I make this cake gluten-free?
To make the Prune Pudding Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that all other ingredients are also gluten-free, and check labels to avoid any cross-contamination.
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).