Prune Cake Recipe

Name: Prune Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 cup pitted prunes; 1/2 cup water; 2 cups all-purpose flour; 1 1/2 cups white sugar; 1 tablespoon ground allspice; 1 teaspoon baking soda; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup vegetable oil; 1 cup buttermilk; 2 eggs, lightly beaten; 1 1/2 cups chopped pecans; Icing:; 1 cup white sugar; 1/2 cup margarine; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 2 tablespoons corn syrup, such as Karo(R)

Servings: persons

Cake:
1 cup pitted prunes
1/2 cup water
2 cups all-purpose flour
1 1/2 cups white sugar
1 tablespoon ground allspice
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 eggs, lightly beaten
1 1/2 cups chopped pecans
Icing:
1 cup white sugar
1/2 cup margarine
1/2 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons corn syrup, such as Karo(R)

1
Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside.
2
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt(R)).
3
Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans.
4
Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack.
5
To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally.
6
Invert cake onto a platter and pour hot icing over the cake.

2210

kcal

Calories

164

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: Cake:, 1 cup pitted prunes, 1/2 cup water, 2 cups all-purpose flour, and more.

Yes, Prune Cake 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.

Prune Cake

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