Saucy Prune Cake
A moist, flavorful prune cake featuring warm spices and crunchy pecans, topped with a luscious sauce that enhances its richness—perfect for dessert or teatime gatherings.
Ingredients
Instructions
- Combine eggs, oil, and sugar in a large mixer bowl; mix well.
- Mix buttermilk and soda in a cup.
- Sift flour, baking powder, nutmeg, cinnamon, and cloves into a bowl.
- Stir in chopped pecans.
- Add the flour mixture to the egg mixture alternately with the buttermilk, mixing well after each addition.
- Mix in chopped prunes, prune juice, and vanilla extract.
- Spoon the batter into a greased tube pan.
- Bake at 325°F (160°C) for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
- Invert the cake onto a serving plate.
- Pour sauce over the cake immediately before serving.
Tips & Substitutions
For a richer flavor, consider substituting half the oil with unsweetened applesauce. If you prefer a lighter cake, you can use half whole wheat flour and half all-purpose flour. Make sure to chop the prunes finely for even distribution, and you can enhance the spice profile by adding a pinch of allspice. This cake can be enjoyed with a scoop of ice cream, reminiscent of the delightful Peaches, Cream And Rice Dessert.
Serving Suggestions
Serve the saucy prune cake warm, drizzled with a homemade sauce or a light glaze for added sweetness. It pairs beautifully with a dollop of whipped cream or vanilla ice cream. Consider serving it alongside a fresh fruit salad for a refreshing contrast, or enjoy it as a delightful afternoon treat with tea or coffee.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, slice individual pieces and microwave for 10-15 seconds until warm, or place the whole cake in a preheated oven at 300°F (150°C) for about 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Saucy Prune Cake contains roughly 508 calories, with 6g protein, 38g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (34% of the Daily Value), and a good source of iron and calcium. It also contributes 10g 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 make this cake ahead of time?
Yes, you can make the saucy prune cake a day in advance. Just make sure to store it properly in an airtight container to keep it moist. The flavors often improve overnight, making it an excellent choice for gatherings or special occasions.
Can I use fresh prunes instead of cooked ones?
Fresh prunes can be used, but they will need to be cooked first to soften them and enhance their sweetness. Simply simmer them in a little water for about 10 minutes until tender, then chop and incorporate them into the batter as per the recipe.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, then use it in place of the buttermilk in the recipe.
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).