| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 9 by 13-inch cake |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 9 by 13-inch cake |
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cup seedless prunes, cut in quarters
- 1 cup chopped walnuts
- 1/3 cup sugar
- 1/3 cup buttermilk
- 2 tablespoons unsalted butter
- 1/4 teaspoon baking soda
- Juice of 1/2 lemon
Instructions
- Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Mix all the dry ingredients together in a large bowl. Stir in the oil, buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the prunes and nuts. Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean.
- Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from the oven and place it on a rack to cool slightly. Pierce the cake all over with a wooden skewer. Pour the topping evenly over the cake. Serve warm or cool.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 762 |
| Total Fat | 38 g |
| Saturated Fat | 5 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 5 g |
| Sugar | 69 g |
| Protein | 9 g |
| Cholesterol | 62 mg |
| Sodium | 500 mg |
| Serving Size | 1 of 9 servings |
| Calories | 762 |
| Total Fat | 38 g |
| Saturated Fat | 5 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 5 g |
| Sugar | 69 g |
| Protein | 9 g |
| Cholesterol | 62 mg |
| Sodium | 500 mg |
Reviews
In fact, this will deserve a 4 star rating next time I make it. As it is, I think it is just a little too dense and not cakey enough. I modified several things, because I knew the people I made it for are not wild about cinammon and spice flavors. I only added about 1/4 tsp of allspice, no other spices. I subbed some of the regular flour with ground almond flour, as I wanted it to have a little bit of “bite”. Next time I will do half almond flour plus a little more, and half regular flour. I added about 3/4 tsp of almond extract, as I thought this flavor would go well with the prune and the almond flour. It did. I also used melted butter instead of oil, tastes richer. That def made the cake taste good. I will probably add a 1/4 tsp more of baking powder, as I think it needed to rise more. The batter is very liquidy so be careful with measurements, and I personally think if you want to thicken it up a bit with some more almond flour it would be better. I served it with whipped cream.
Mistake made good!
Followed recipe BUT forgot to use the prunes.
Bottom line…this recipe makes a delicous texture bread.
Annie, Fremont, CA
Followed recipe BUT forgot to use the prunes.
Bottom line…this recipe makes a delicous texture bread.
Annie, Fremont, CA
I lost my old recipe so I looked this one up. It’s pretty good, but here are the changes I made: I stewed/puréed 1 cup of prunes, I tripled the topping recipe because the one given here was not enough, I did not add lemon juice.
I baked it 45 min. in 350• oven as written, but the cake was not anywhere near done. It was soupy! I’m pretty sure adding the prunes the way I did had nothing to do with it because, except for the topping/prunes/lemon juice, the recipe is pretty similar to my old one, which called for 8 oz. baby food prunes. So I baked it an additional 20 min. and then it turned out very well. Tripling the topping recipe makes just the right amount.
My grandmother gave me this recipe years ago. But she stewed her prunes and she sprinkle chopped nuts and coconut on top. It made it more decadent and took the cake to the top.
Easy, delicous,moist,would not know it was prune cake. It’s a keeper. Thanks for sharing
Easy and excellent. Very moist .
I have used this recipe since the 70’s, I use butter instead of oil, also I mince the prunes, It is an absolutely wonderful old fashioned type cake. When I served it to my young children I called it a spice cake because they thought they didn’t like prunes : )
How would this do in a bundt pan
This recipe has been in my family fo over 100 years!
It was given to my moher (93 y/o) by her aunt at least 40 years ago.
Dosen’t last a day at my house!
Alice Faye Mizell
Ozark, Albama
It was given to my moher (93 y/o) by her aunt at least 40 years ago.
Dosen’t last a day at my house!
Alice Faye Mizell
Ozark, Albama
This is one to try. Awesome. I used yogurt in place of buttermilk, but had no problems. A great way to get your fiber.