Prune Cake-- Recipe

Name: Prune Cake--
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 CUP BUTTERMILK; 2 CUPS PLAIN FLOUR; 1 1/2 CUPS GRANULATED SUGAR; 1 CUP SHORTENING; 1 JUNIOR-SIZED JAR PRUNES(OR 3/4; CUP COOKED,MASHED PRUNES); 1 CUP WALNUTS; 3 EGGS; 1/2 TEASPOON SALT; 1 TEASPOON BAKING SODA; 1 TEASPOON CINNAMON; 1/2 TEASPOON ALLSPICE; 1/2 TEASPOON CLOVES; 1/2 TEASPOON NUTMEG; 1/2 TEASPOON GINGER; 1 TEASPOON VANILLA

Servings: persons

1 CUP BUTTERMILK
2 CUPS PLAIN FLOUR
1 1/2 CUPS GRANULATED SUGAR
1 CUP SHORTENING
1 JUNIOR-SIZED JAR PRUNES(OR 3/4
CUP COOKED,MASHED PRUNES)
1 CUP WALNUTS
3 EGGS
1/2 TEASPOON SALT
1 TEASPOON BAKING SODA
1 TEASPOON CINNAMON
1/2 TEASPOON ALLSPICE
1/2 TEASPOON CLOVES
1/2 TEASPOON NUTMEG
1/2 TEASPOON GINGER
1 TEASPOON VANILLA

1
PREHEAT OVEN TO 325 DEGREES. PREPAR 13X9 BAKER-LIGHTLY GREASE AND DUST WITH FLOUR. COMBINE ALL DRY INGREDIENTS AND SIFT INTO LARGE BOWL. ADD BUTTERMILK, SHORTENING, VANILLA, PRUNES AND EGGS. MIX ON MED-HIGH SETTING FOR 2 MINUTES, THEN ADD NUTS AND FOLD IN UNTIL EVENLY DISTRIBUTED. BAKE IN PREHEATED OVEN FOR 35 MINUTES OR UNTIL CAKE TESTER REMOVED CLEAN. REMOVE FROM OVEN AND PREPARE ICING.
2
BUTTERMILK ICING:
3
1 CUP SUGAR
4
1/2 CUP BUTTERMILK
5
1/4 CUP MARGARINE
6
1/2 TEASPOON BAKING SODA
7
1/2 TEASPOON VANILLA
8
BOIL ALL INGREDIENTS IN ICING FOR 1 MINUTE,STIRRING CONSTANTLY, POOR OVER HOT CAKE.
9
MAY SERVE WARM. BEST WHEN COOLED. REFRIGERATE AND MAY EAT COLD--YUMMM!!

1221

kcal

Calories

Fat

127

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 16 ingredients. The key ingredients include: 1 CUP BUTTERMILK, 2 CUPS PLAIN FLOUR, 1 1/2 CUPS GRANULATED SUGAR, 1 CUP SHORTENING, 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.

That's it — enjoy your meal!

Prune Cake--

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions