Prune Whip Spice Cake with Prune Butter Frosting

Name: Prune Whip Spice Cake with Prune Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups flour, all-purpose; 113 cups sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 1/2 cup vegetable shortening; 1/2 cup prune juice drained from cooked prunes; 1/2 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 6 tablespoons butter; 3 cups powdered sugar sifted; 3/4 teaspoon lemon juice; 4 tablespoons prune juice; 1 teaspoon lemon zest grated; 1 dash salt; 1/2 cup prunes cut-up, cooked, well-drained; 2 tablespoons nuts chopped

Servings: persons

2 1/4 cups flour, all-purpose
113 cups sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup vegetable shortening
1/2 cup prune juice drained from cooked prunes
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
6 tablespoons butter
3 cups powdered sugar sifted
3/4 teaspoon lemon juice
4 tablespoons prune juice
1 teaspoon lemon zest grated
1 dash salt
1/2 cup prunes cut-up, cooked, well-drained
2 tablespoons nuts chopped

1
Sift together flour, sugar, baking powder, baking soda, salt and spices into large bowl of electric mixer.
2
Add shortening, prune juice and milk.
3
Beat with electric mixer for 1 1/2 minutes on slow or medium speed.
4
Scrape bowl and beaters; mix well.
5
Add eggs and vanilla.
6
Beat for 1 1/2 minutes more on slow or medium speed.
7
Scrape and mix again.
8
Stir once around bowl with spoon.
9
Pour batter into two 8-inch layer cake pans which have been greased and floured.
10
Bake in a 350F (180C).
11
oven for 25 to 30 minutes.
12
Frost with Prune Butter Frosting.
13
PRUNE BUTTER FROSTING: Cream butter or margarine in large bowl of electric mixer.
14
Add sugar alternately with juices; beat until well blended.
15
Add grated rind and salt.
16
Beat until frosting is of good spreading consistency.
17
Fold in prunes and nuts.
18
This cake and frosting will freeze.

22708

kcal

Calories

Fat

5796

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 21 ingredients. The key ingredients include: 2 1/4 cups flour, all-purpose, 113 cups sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Prune Whip Spice Cake with Prune Butter Frosting 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!