Sue'S Prune Cake
A moist, flavorful prune cake with warm spices and crunchy walnuts, perfect for tea or dessert and suitable for all occasions craving a hearty, fruit-laden treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan and set aside.
- In a mixer bowl, combine all cake ingredients except walnuts.
- Beat at low speed until all ingredients are moistened.
- Increase speed to medium and beat until smooth.
- Stir in chopped walnuts.
- Pour the batter into the prepared bundt pan.
- Bake for 1 hour and 15 minutes.
- Cool the cake in the pan for 20 minutes.
- Remove from pan and transfer to a wire rack to cool completely.
Tips & Substitutions
For a twist, consider substituting half of the all-purpose flour with whole wheat flour for added nutrition. You can also use applesauce in place of salad oil for a lower-fat version. Ensure that the prunes are well-pureed to maintain a smooth batter. Be careful not to overmix the batter after adding the walnuts to keep the cake tender.
Serving Suggestions
This prune cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Serve it alongside a cup of coffee or tea for a comforting afternoon treat. It also makes a great addition to brunch menus, complementing dishes like Lemon Butter Cookies or Grilled Cheese And Mushrooms.
Storage & Reheating
Once cooled, store the pruned cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sue'S Prune Cake contains roughly 292 calories, with 7g protein, 60g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (34% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 856mg per serving (37% 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 pureed prunes?
Yes, you can use fresh prunes by steaming or boiling them until soft and then pureeing them to achieve the desired consistency. This may slightly alter the flavor and texture, but it can work well if you don’t have dried prunes on hand.
What can I substitute for buttermilk in this recipe?
If you don't have buttermilk, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity and thickness of buttermilk in your cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Keep in mind that overbaking can make it dry, so start checking a few minutes before the recommended baking time.
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).