Thirty-Six Lady Prune Cake
A moist, flavorful prune cake infused with warm spices and nuts, perfect for tea time or special occasions, offering a delightful blend of sweetness and richness.
Ingredients
Instructions
- In an electric blender, combine prunes and hot water.
- Blend until smooth, scraping sides of container as needed.
- Combine the blended prunes with remaining ingredients except glaze and garnish. Mix until thoroughly blended.
- Turn the batter into a greased and floured 12-cup tube pan.
- Bake in a 350°F oven for 65 to 70 minutes or until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes.
- Turn out onto a serving plate and pierce all over with a fork.
- Slowly pour glaze over the cake.
- Garnish as desired with remaining prunes and nuts.
Tips & Substitutions
When blending the prunes, ensure they are well pureed for a smoother cake texture. You can substitute the vegetable oil with applesauce for a slightly healthier option. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. For a unique twist, consider adding a teaspoon of vanilla extract to enhance the flavor.
Serving Suggestions
This delightful cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more festive presentation, garnish with fresh berries or serve alongside Rhubarb Or Peach Crunch. It also makes a great addition to a brunch spread or as a sweet treat with afternoon tea.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate it for longer freshness, up to a week. To reheat, use a microwave for 15-20 seconds or warm it in a low oven (300°F) for about 10 minutes, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Thirty-Six Lady Prune Cake contains roughly 358 calories, with 7g protein, 55g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (32% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 668mg per serving (29% 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 dried prunes instead of pitted prunes?
Yes, you can use dried prunes, but soak them in hot water for at least 15 minutes to soften before blending. This will help achieve the smooth consistency needed for the cake. Make sure to drain any excess water before blending.
What can I use if I don't have allspice?
If you don't have allspice on hand, you can create a substitute by mixing equal parts of ground cinnamon and nutmeg. This will provide a similar warm spice flavor to your cake. Alternatively, a pinch of cloves can also enhance the spice profile.
Can I freeze the Lady Prune Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
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).