As opposed to the from-scratch version I make on the weekends, this avocado toast is significantly quicker and easier to prepare during the week. This one can be made in a matter of minutes and is portable if you need it to be. It is modeled after the popular coffee chain’s version. Even a fried egg is an option for topping this.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 1 to 9 – inch tube cake |
Ingredients
- 1 cup shortening
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cups buttermilk
- 1 ⅓ cups stewed prunes, chopped
- 2 ⅓ cups all-purpose flour
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup chopped walnuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
- In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 295 mg |
| Sugars | 31 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious. Spice balance is perfect. I used butter instead of shortening and reduce sugar by a half cup, but this was an excellent way to use up a bag of prunes. I will definitely make this again… and again. Great for gatherings because it’s a nice big cake when made in a bundt pan. Just really excellent.
This is the perfect cake to enjoy with coffee or tea. Very tasty and moist. I gave it 4 stars only because it was a little too sweet for my taste. Will definitely make again, cutting the sugar in half. The sweetness of the prunes shined through quite enough for me.
I substituted buttermilk for milk and shortening for margarine. Added a vanilla frosting and it was delicious. I don’t think I would have liked this cake much without frosting as the cake itself isn’t sweet enough for me. Overall great recipe.
Very good! I read the reviews first an modified using applesauce, less sugar and I used a muffin tin as some suggested. My whole family loved them will make these again for sure!
This is so moist and delicious! I made half a recipe for six (6) jumbo muffins that baked perfectly at 350 deg F for 25 min. I replaced the shortening with a small cup of unsweetened apple sauce and 1 tblsp of coconut oil. I cut back on the sugar (which I normally do) by about 1/4 cup, using a combination of white and brown sugar and used 1 full tsp of vanilla. I also added the optional walnuts, plus 1 tblsp of ground flax seed. I topped the muffins with turbinado sugar and walnuts before baking which gave them a nice crunch. The spice amounts are spot-on for a delicious spice cake taste, but even better knowing there are prunes in this (but you would never know it)! I just had one with a hot cup of tea, and it was excellent! Thanks for a great recipe LauraT!
Fortunately the kids who truly do not like prunes LOVE it. Thanks for this great recipe. With the shells of the walnuts I made my ‘hair-paint’ at the same time. Lovely!
This is a terrific recipe. Super moist and delicious! It makes a lot. I don’t have a 9″ tube pan, so mine ended up in two 9″ round pans, plus the extra in a bread pan. I baked all three at once for 30 minutes. Also, to stew prunes easily, try one of these methods: 1) Put them in a pan, cover with water, and simmer on low for 20-ish minutes, or until they look plump. 2) Put them in a container, cover them with water, and leave them in the fridge overnight. You can also add a touch of lemon juice to either method.
This is a slightly different version of a recipe that was passed down from my grandma. I use 2 9 inch round pans and ice with the following recipe: 4 tablespoons butter melted, 1/4 teaspoon lemon juice, juice from the stewed prunes, confectioners sugar and cinnamon to taste.
My husband and I love this cake! It is moist and delicious as well as beautiful. I like to change recipes to make them healthier, so for the fat, I used 1/2 cup unsalted butter, about 1/4 cup coconut oil and about 1/4 cup unsweetened applesauce. For the flour, I used a mixture of white wheat grain, oats and flax that I ground in my VitaMix. I used brown sugar and baked in a large bundt cake pan (see photo above). Otherwise, I followed the recipe exactly as written. It was the first time I have ever tried prune cake and I was delighted! I will use this one a lot. It is wonderful with herbal tea. Thank you, LauraT!
this is a very good cake moist and the taste is outstanding. I put a glaze on mine yum. My glaze was butter lemon and orange juice sugar and powder sugar did not measure but you should be able to figure it out. I used 1cup of white sugar and a half of a cup of brown sugar and i used a teaspoon of orange extract with the vanilla in the cake batter
Oh fuss and bother…”fat content”? don”t eat so much and enjoy
I thought the fat content was too high. Next time, I will try using applesauce instead. This time, I used whole wheat flour and yogurt instead of ap flour and buttermilk. the family enjoyed this!