Spiced Prune Cake
A moist, spiced prune cake with warm cinnamon and cloves, perfect for teatime or special occasions, offering a delightful blend of sweetness and fruity richness.
Ingredients
Instructions
- Cream the shortening and add the sugar.
- Cream until fluffy.
- Add the beaten eggs and beat well.
- Blend in the chopped cooked prunes.
- Sift together the flour, soda, cinnamon, cloves, and salt.
- Add the dry ingredients to the creamed mixture in 3 portions, alternately with the sour milk in 2 portions, beginning and ending with the dry ingredients.
- Pour the batter into a greased shallow 13 x 9-inch pan.
- Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don't have sour milk, you can create a substitute by adding 1 tablespoon of vinegar to regular milk. Make sure to chop the prunes finely to ensure even distribution in the batter, and feel free to add nuts or chocolate chips for an extra texture.
Serving Suggestions
Serve the Spiced Prune Cake warm or at room temperature, dusted with powdered sugar for a touch of elegance. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete dessert experience, consider serving it alongside a slice of Light And Luscious Pineapple Cake for a delightful contrast.
Storage & Reheating
Store leftover Spiced Prune Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Prune Cake contains roughly 570 calories, with 6g protein, 69g carbohydrates, and 31g fat. It is a good source of calcium (16% of the Daily Value), protein (12% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1169mg per serving (51% 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 cooked prunes for this recipe?
Using fresh prunes is not recommended as they contain more moisture and may alter the cake's texture. If you only have fresh prunes, you can cook them briefly in water until soft and then chop them for the recipe.
What can I substitute for shortening in this recipe?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a dairy-free option. Both will contribute to a rich flavor while maintaining the cake's moistness.
Is it possible to make this cake gluten-free?
Yes, you can make a gluten-free version by using a gluten-free all-purpose flour blend instead of regular flour. Ensure that your baking soda and other ingredients are also gluten-free to maintain the integrity of 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).