Old Fashioned Prune Cake Recipe

Introduction

Old Fashioned Prune Cake is a moist, spiced dessert that brings comforting flavors to your table. With tender chunks of prunes and a rich, sweet topping, this cake is a beloved classic perfect for any occasion.

Ingredients

• 1 cup pitted prunes (chopped, about 25 prunes cut into six pieces each)
• 1 cup buttermilk (plus 1/2 cup for topping)
• 1 cup oil (canola recommended)
• 1 1/2 cups sugar
• 3 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 2 teaspoons vanilla extract (plus 1 teaspoon for topping)
• 2 tablespoons dark corn syrup (for topping)
• 3/4 cup sugar (for topping)
• 1/2 teaspoon baking soda (for topping)
• 6 tablespoons butter or margarine (for topping)

Instructions

1. Step 1: Chop the pitted prunes and place them in a small bowl. Cover with 1 cup of buttermilk and set aside. In a large mixing bowl, combine the oil, 1 1/2 cups sugar, and eggs, mixing well with a spoon. In another small bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, allspice, and nutmeg.
2. Step 2: Pour the prune and buttermilk mixture into the large bowl with the oil, sugar, and eggs. Add the dry ingredients and mix thoroughly with a wooden spoon. Stir in 2 teaspoons vanilla extract.
3. Step 3: Prepare a 9 x 13-inch cake pan by spraying it lightly. Pour the batter into the pan and bake in a preheated 325°F (165°C) oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
4. Step 4: While the cake bakes, prepare the topping. In a saucepan, combine 1/2 cup buttermilk, 3/4 cup sugar, 1/2 teaspoon baking soda, 6 tablespoons butter or margarine, 2 tablespoons dark corn syrup, and 1 teaspoon vanilla extract. Bring the mixture to a boil.
5. Step 5: Once the cake is done, use a fork or skewer to poke holes all over the warm cake. Pour the hot topping evenly over the cake, allowing it to soak in. Let the cake cool before serving.

Tips & Variations

• For added texture, sprinkle chopped nuts like walnuts or pecans into the batter before baking.
• If you prefer a less sweet cake, reduce the sugar in the batter by 1/4 cup.
• You can make the topping in the microwave by heating the ingredients together until boiling, then pouring over the cake.
• Serve warm with a dollop of whipped cream or vanilla ice cream for an extra treat.

Storage

Store the prune cake covered tightly at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week. Reheat slices gently in the microwave to enjoy the topping’s warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute dried prunes with another dried fruit?

You can use dried apricots or dates as substitutes, but keep in mind the flavor and texture will slightly differ from the classic prune cake.

Do I have to use buttermilk?

Buttermilk adds a slight tang and helps tenderize the cake, but you can substitute it with regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup, allowed to sit for 5 minutes before using.

Old Fashioned Prune Cake Recipe

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5 from 51 reviews

This Old Fashioned Prune Cake is a moist and flavorful dessert featuring chopped prunes infused in a spiced batter and topped with a rich buttery syrup. Perfect for those who love classic, dense cakes with warm autumnal flavors like cinnamon, cloves, and nutmeg. The cake is baked until tender and then drizzled with a luscious topping while still warm to soak into every bite.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 cup pitted prunes, chopped (about 25 prunes cut into six pieces each)
• 1 cup buttermilk
• 1 cup canola oil
• 1 1/2 cups sugar
• 3 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 2 teaspoons vanilla extract

Topping

• 1/2 cup buttermilk
• 2 tablespoons dark corn syrup
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 6 tablespoons butter or margarine
• 1 teaspoon vanilla extract

Instructions

1. Soak Prunes: Place the chopped prunes in a small bowl and cover with 1 cup of buttermilk. Set aside to allow the prunes to soften and infuse the buttermilk.
2. Mix Wet Ingredients: In a large mixing bowl, combine the canola oil, sugar, and eggs. Stir well with a spoon until fully mixed and smooth.
3. Prepare Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ground cloves, allspice, and nutmeg until evenly combined.
4. Combine Mixtures: Pour the soaked prunes and buttermilk mixture into the large bowl with the oil, sugar, and eggs. Add the dry ingredients to the wet mixture and stir gently but thoroughly with a wooden spoon. Finally, add the vanilla extract and mix well to incorporate all flavors.
5. Bake the Cake: Preheat your oven to 325°F (163°C). Spray or grease a 9 x 13 inch cake pan. Pour the batter into the pan and spread evenly. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
6. Make the Topping: While the cake bakes, combine the buttermilk, dark corn syrup, sugar, baking soda, butter or margarine, and vanilla extract in a pan over medium heat. Bring the mixture to a boil, stirring occasionally until the sugar is dissolved and topping is smooth. This can also be prepared in the microwave, heating until bubbly and combined.
7. Apply Topping: When the cake is done, remove it from the oven and poke holes evenly across the surface using a skewer or fork. Immediately pour the warm topping over the cake so that it seeps into the holes, enriching the cake as it cools.
8. Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving to enjoy the full depth of flavor and moist texture.

Notes

• Do not use a mixer; stir the batter gently with spoons and whisk to keep the cake tender.
• The topping can be made on the stovetop or in the microwave for convenience.
• Make sure to poke holes in the cake before adding topping so it absorbs well.
• Use dark corn syrup for a richer flavor in the topping.
• Ensure all spices are fresh to maximize aromatic quality.

Keywords: Old Fashioned Prune Cake, Prune Cake, Spiced Cake, Buttermilk Cake, Classic Dessert, Fall Cake