Drunken Prune Poundcake Recipe

Name: Drunken Prune Poundcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 1 cup unsalted butter (2 sticks); 2 cups granulated sugar; 1 cup dark brown sugar; 4 eggs; 1 cup buttermilk; 1 teaspoon vanilla; 1/4 teaspoon almond extract; 1 orange, zest of; lemon, zest of; 1/2 cup prune, coarsly chopped brandy soaked

Servings: persons

3 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup unsalted butter (2 sticks)
2 cups granulated sugar
1 cup dark brown sugar
4 eggs
1 cup buttermilk
1 teaspoon vanilla
1/4 teaspoon almond extract
1 orange, zest of
lemon, zest of
1/2 cup prune, coarsly chopped brandy soaked

1
Heat oven to 325 degrees. Position rack in bottom third of the oven. Butter and flour a 9X3 inch tube pan, or spray with nonstick cooking spray.
2
In large bowl, whisk together the flour, salt, and soda. In the bowl of an electric mixer, cream the butter and sugars at medium high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, mixing well after each addition. Add the flour mixture alternately with the buttermilk. Mix in the extracts and zests, and fold in the prunes.
3
Bake for one hour, until the cake pulls away from the pan, and a toothpick inserted into the cake comes out clean.
4
To Make Brandy Soaked Prunes.
5
Empty a 16 ounce container of prunes into a clean, sealable glass jar and pour brandy over the top until it covers them by about an inch. Allow prunes to macerate at least one day before making cake. Kept in a cool, dark place, the prunes will keep for months.

1898

kcal

Calories

103

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon baking soda, 1 cup unsalted butter (2 sticks), and more.

Yes, Drunken Prune Poundcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Drunken Prune Poundcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions