Very Moist Prune Cake
A rich, moist prune cake with warm spices and chopped nuts, perfect for dessert or tea time, appealing to those who enjoy sweet, fruity, and spiced baked goods.
Ingredients
Instructions
- Combine dry ingredients in a bowl.
- Add oil, beaten eggs, prunes, and chopped nuts to the dry mixture.
- Mix well until all ingredients are evenly incorporated.
- Pour the batter into a greased 13 x 9-inch baking dish.
- Bake at 350°F (175°C) for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider folding in some unsweetened applesauce or substituting half of the cooking oil with unsweetened yogurt. If you prefer a spicier flavor, increase the nutmeg and cinnamon slightly. You can also replace the chopped nuts with chocolate chips for a sweeter twist. For a healthier option, use whole wheat flour instead of self-rising flour.
Serving Suggestions
Serve the prune cake warm or at room temperature, optionally topped with a dusting of powdered sugar or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee and makes a delightful dessert after a hearty meal. Consider serving alongside a slice of Butter Chess Pie for a sweet treat combination.
Storage & Reheating
Store leftover prune cake in an airtight container at room temperature for up to 3 days. To keep it fresh for longer, refrigerate for up to a week. For reheating, cover with foil and warm in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave individual slices for 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Very Moist Prune Cake contains roughly 733 calories, with 11g protein, 92g carbohydrates, and 37g fat. It is an excellent source of vitamin C (24% of the Daily Value), protein (22% of the Daily Value), and iron (22% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g 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 use fresh prunes instead of baby food prunes?
Yes, you can use fresh prunes instead of baby food. Simply pit and puree the fresh prunes until smooth. You may need to adjust the sugar content slightly depending on the sweetness of the prunes you use.
What can I substitute for self-rising flour?
If you don't have self-rising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. This will give your cake the same rise and texture.
How can I make this cake gluten-free?
To make this prune cake gluten-free, substitute the self-rising flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum to help with the texture, or add 1 teaspoon of xanthan gum to your mix if it doesn't.
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).