Spicy Prune Ring Cake
A moist, spiced cake featuring tender prunes and warm spices, topped with a tangy orange glaze—perfect for tea, dessert, or special gatherings.
Ingredients
Instructions
- Pour boiling water over prunes in a large mixing bowl.
- Let stand for 1 hour.
- Preheat oven to 350°F.
- Lightly grease and flour a Bundt pan.
- Beat the prunes, flour, baking soda, salt, cinnamon, nutmeg, ground cloves, vegetable oil, eggs, vanilla, and chopped nuts for 3 minutes on medium speed.
- Pour the batter into the prepared pan.
- Bake until the cake tests done, about 50 to 55 minutes.
- Cool for 10 minutes.
- Remove from the pan and cool completely.
- Frost with orange glaze.
Tips & Substitutions
For a different flavor profile, consider substituting half the prunes with dried apricots or figs. If you prefer a less spicy cake, reduce the amount of cinnamon and nutmeg. Be sure to chop the nuts finely to distribute them evenly throughout the cake. If you want to add a twist, try incorporating some orange zest for a refreshing citrus note.
Serving Suggestions
This cake pairs beautifully with a cup of coffee or tea for an afternoon treat. For a delightful dessert, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also try drizzling a simple orange glaze over the top for extra flavor. It makes a lovely addition to holiday gatherings or family brunches.
Storage & Reheating
Store any leftover Spicy Prune Ring Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, simply microwave a slice for about 20-30 seconds or warm it in a low oven until heated through, ensuring the cake remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Prune Ring Cake contains roughly 692 calories, with 7g protein, 62g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (49% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 dried ones?
Using fresh prunes is not recommended, as they have a higher moisture content, which may alter the cake's texture. Stick to dried pitted prunes for the right consistency and sweetness.
What can I use instead of vegetable oil?
You can substitute vegetable oil with an equal amount of canola oil or melted coconut oil. For a healthier option, consider using unsweetened applesauce, but keep in mind it may slightly change the texture of the cake.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just be sure to cool it completely before wrapping it in plastic wrap. This allows the flavors to meld, and it will taste even better the next day.
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).