Violet'S Prunella Nut Cake
A rich nut cake infused with prunes and warm spices, perfect for festive occasions or teatime indulgence, offering moist texture and hearty flavor.
Ingredients
Instructions
- Mix sugar, Wesson oil, eggs, chopped prunes, chopped pecans, and buttermilk together.
- Sift together the flour, cinnamon, cloves, allspice, baking soda, and salt, then add to the wet mixture and combine well.
- Pour the batter into an angel food tube pan and bake at 350°F (175°C) for 1 hour and 15 minutes.
Tips & Substitutions
For optimal texture, ensure your buttermilk is at room temperature before mixing. You can substitute the buttermilk with plain yogurt thinned with a little water. If you prefer a different nut, walnuts can work well in place of pecans. For extra flavor, consider adding a splash of vanilla extract to the wet mixture.
Serving Suggestions
This nut cake is delicious on its own but can be enhanced with a dollop of whipped cream or a drizzle of Creamy Chocolate Sauce for a decadent touch. Pair it with a cup of coffee or tea for a delightful afternoon treat. It also complements well with a scoop of vanilla ice cream for dessert.
Storage & Reheating
Store any leftover Prunella Nut Cake in an airtight container at room temperature for up to four days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Violet'S Prunella Nut Cake contains roughly 1148 calories, with 20g protein, 131g carbohydrates, and 74g fat. It is an excellent source of dietary fiber (107% of the Daily Value), iron (60% of the Daily Value), and calcium (60% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 834mg per serving (36% 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 other dried fruits instead of prunes?
Yes, you can substitute cooked prunes with other dried fruits like dried figs or apricots. Just ensure they are chopped into small pieces for even distribution in the cake. This will add a different flavor and texture to the cake, making it unique.
Is it possible to make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend instead of regular flour in this recipe. Make sure the blend contains xanthan gum for the best results, as it helps to provide the necessary structure and texture.
How can I make this cake more flavorful?
To enhance the flavor, consider adding additional spices such as nutmeg or a splash of almond extract to the wet ingredients. You can also experiment with different nuts or even fold in some chocolate chips for a richer taste.
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).