Rattlesnake Cake
A rich, spiced cake featuring prunes and warm spices, perfect for dessert or teatime, appealing to those who enjoy moist, flavorful baked treats.
Ingredients
Instructions
- Mix all ingredients at medium speed in an electric mixer, but do not beat too much.
- Grease and flour a tube or Bundt pan.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 55 to 60 minutes.
Tips & Substitutions
For a lighter texture, be careful not to overmix the batter; a few lumps are okay. If you can't find prunes with tapioca baby food, you can substitute with pureed prunes or another fruit puree. Adding a handful of chopped nuts or chocolate chips can enhance the flavor. This cake also pairs well with a scoop of vanilla ice cream or whipped cream for added richness.
Serving Suggestions
Serve Rattlesnake Cake as a delightful dessert at gatherings or enjoy it with coffee during brunch. It pairs beautifully with a dollop of whipped cream or a scoop of ice cream. You might also consider serving it alongside a fruit salad for a refreshing contrast. For a unique twist, try it with a drizzle of caramel sauce.
Storage & Reheating
Store any leftover Rattlesnake 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 individual pieces and warm them in the microwave for about 15-20 seconds or in a toaster oven until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Rattlesnake Cake contains roughly 966 calories, with 22g protein, 182g carbohydrates, and 24g fat. It is an excellent source of vitamin C (65% of the Daily Value), dietary fiber (60% of the Daily Value), and iron (54% of the Daily Value). It also contributes 17g 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 regular flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you'll need to add 1 teaspoon of baking powder and 1/2 teaspoon of salt for every cup of flour to achieve the same leavening effect. Self-rising flour contains both baking powder and salt, which is why it's preferred in this recipe.
What can I substitute for Wesson oil?
You can substitute Wesson oil with any neutral-flavored oil, such as canola oil or vegetable oil. Olive oil can also work but will impart a different flavor. For a healthier option, consider using applesauce or Greek yogurt in place of some oil to reduce fat content.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should spring back when lightly pressed. Keep an eye on it after 50 minutes to avoid overbaking.
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).