Prunella Cake
A moist and flavorful prune cake with warm spices and a tender texture, perfect for tea time or special occasions, appealing to fruit lovers and spice enthusiasts.
Ingredients
Instructions
- Beat eggs well in a mixing bowl.
- Add sugar and melted shortening; beat again until combined.
- Stir in well chopped stewed prunes.
- Add sour milk and sifted dry ingredients (flour, soda, salt, cassia, nutmeg, allspice, baking powder); mix until smooth.
- Pour batter into prepared layers or baking pans.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool before serving.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the whites until stiff peaks form, then fold them in at the end. If you don't have sour milk, you can make your own by adding 1 tablespoon of vinegar to 2/3 cup of regular milk and letting it sit for 5-10 minutes. You can also substitute the shortening with unsalted butter for a richer flavor.
Serving Suggestions
Serve Prunella Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Strawberry Freeze Salad for a refreshing contrast. You could also enjoy it alongside a cup of coffee for a cozy afternoon treat.
Storage & Reheating
Store leftover Prunella Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15 seconds or until heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Prunella Cake contains roughly 328 calories, with 0g protein, 11g carbohydrates, and 20g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 489mg per serving (21% 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 fresh prunes instead of stewed prunes?
Yes, you can use fresh prunes, but you'll need to cook them first to soften and sweeten them. Simply pit and chop the fresh prunes, then simmer them in a small amount of water until tender, about 10-15 minutes.
What can I substitute for shortening in this recipe?
You can substitute shortening with an equal amount of unsalted butter or coconut oil. Both alternatives will add a different flavor profile; butter will give a richer taste, while coconut oil adds a subtle tropical hint.
Can I make this cake gluten-free?
Yes, to make a gluten-free version of Prunella Cake, substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add a teaspoon to ensure proper texture and rise.
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).