Old Fashioned Prune Cake

This was my childhood favorite that my mom made. The only thing different, she would make the cake in a 9X13. She would take a fork and poke holes before pouring the glaze over it. The older it got the moisturer it got. Although they didn’t last too long with us. I was so afraid I would not find this recipe as she has past away and the recipe is quit warn. Can’t wait to make this.

It was anything but moist! Would not try again what a waste of time and energy

This is delicious. Only problem I had was the glaze. Seemed like too much. It was all over the plate even though I kept spooning it on top. It didn’t seem to soak in as much as I thought it should.. definitely a keeper but I will use a different glaze recipe next time that doesn’t make so much.

I didn’t find this cake troublesome at all – it easily accomplished by a novice cook. That being said, I wasn’t impressed. I thought with all the positive reviews I would love it, but it’s not that spicy and it’s WAY too sweet. It has a very bland flavor profile. Will not be making it again. Many other great spice cake recipes out there that are so much better. A good one to try is America’s Test Kitchen’s recipe for Gingerbread Layer Cake (you can make it in a bundt pan easily) – it’s WONDERFUL. Much more complex and flavorful. Won’t help you use up that bag of prunes, but great nonetheless!

Very similar to my Mom’s recipe, which she got from an Italian lady whom my family was great friends with. In fact I often called her my second Momma growing up. I make this only once a year so needed a reminder of the spice amounts, when I couldn’t find Mom’s recipe this year I came here. A couple of adjustments and it is the same as my family’s. No nuts, Reduce the sugar and eliminate the Karo syrup. The prunes are sweet already so don’t need all the sugar. I use a cup each in the batter and the glaze. Used a stick of butter and 2 tsp. Of vanilla in the glaze. Results a light moist cake that’s ohh so yummy!!

I’ve been making these for years and years. My mother used to make them for me my entire life. I lost my recipe and I found this and it’s exactly like the one we’ve had. Thank you for sharing this

Very rich and moist cake.it was just like mom used to make.

Fantastic cake! My daughter substituted olive oil for vegetable oil. Such a satisfing cake.

I decided to add a coconut pecan frosting to the prune cake. I remembered that is how my mom use to make hers when I was a young girl. Served it to my family today and they were crazy over it. I think I will be baking a few cakes for Christmas gifts.

Easy peasy!!!!! So moist and delicious! Very little prep time.

Excellent! Delicious and moist cake. Made it for a friend who fondly reminisced about his mother making a prune cake with a glaze on top, so searched for something on Allrecipes. Gave it to him and after tasting it, he said it was just like the one his mother made! I made it a second time and shared with all my neighbors. The third one I made for a potluck and added some bourbon to the glaze and served some of it on the side. Raves abounded! Thank you for posting such a wonderful recipe.

I had some buttermilk and prunes that I needed to use and this recipe was perfect. I increased the spices in the cake and added a half teaspoon baking soda to the glaze mixture so the buttermilk would not curdle. The glaze was so good, but I did not use it all. When the cake was cool enough, I set the rack it was on over a baking sheet to collect the extra glaze. I baked the cake for 57 minutes and my boyfriend said the bottom was a little overdone. I have an oven thermometer that says my oven is correct. It was probably only a few minutes too long, so I recommend checking your cake a bit early. I do think the bottom softened up after a bit, though. This really was pretty good. My boyfriend ate it, but didn’t seem crazy about it. I may make it again sometime.

I replaced the buttermilk with almond milk + 1 tsp lemon juice to make this dairy-free. The cake had a nice texture, rise and color. Im a big fan of spice cakes and this one was good, but the allspice is really predominant so adjust to your tastes if needed. 1 hour in a bundt pan was right on and it came out of the pan easily.

Good, not great. I didn’t find it particularly difficult. Found it to be a treat for breakfast.

I just made this for the first time this morning and it is absolutely the best and the most moist spice cake that I ever ate. I prepared a healthier version using 1/2 cup oil…1 cp Splenda and 1/4 cp sugar…omitted the allspice and used 2 tsp cinnamon…1 1/2 tsp. allspice 1/4 tsp. baking powder…1 1/2 cp chopped prunes… 1/2 cp flaxseed…….. FOR THE TOPPING –1/2 cp butter…1 cp Splenda…1/2 cp sugar…1/2 tsp baking soda…the rest of the ingred. I kept the same. The baking soda keeps the mixture from curdling…as soon as the mixture starts to bubble slightly, immediately remove from heat, add vanilla and pour over warm cake. The next time I make this cake I will see how it turns out using just Splenda.

Instruction and order of ingredients are different. Caused a little confusion. How fine to chop prunes is not clear. I ran mine through a Braun’s chopper and they became paste. I then had to fold into flower and work them like you do fruit in fruit cake. Topping should be separated from the rest of the ingredients. Drenching with topping is not very clear. Slow means sloooooow. Exceptional cake. everyone loved it.

Fabulous! Rich! VERY moist! Didn’t find it troublesome at all. Certainly no trouble devouring it.:)

It wasn’t bad, but it wasn’t amazing either. Tastes much better warm that cool. Made this because we had some extra prunes and buttermilk in the house, but probably won’t make again. Co-workers liked it though.

Super surprised as to how tasty this cake is. Probably one of the best cakes I have ever made. My family and friends LOVED it and it did not last long at all!! I followed the recipe exactly but added walnuts instead of pecans (its all I had at home). The glaze is good but not at all necessary as the cake is sweet and incredible as is. I will make this cake ALL the time now!! Oh… I did double the spices I added and I would recommend that!

This cake is really amazing! So moist and flavorful! I converted to gluten free using my flour blend, and you’d never know it! I halved the recipe and baked in a 9 in. square for about 30 min. I cut back on sugar in cake and in sauce, and was still plenty sweet. I boiled prunes and then chopped in my food processor. I also added 3 oz. baby food prunes. Everything else I pretty much kept the same! Delicious! I had kids and adults asking for seconds! I did let them taste it first before telling them it had prunes in it. Once they knew how good it tasted, they didn’t care what was in it! Delicious!

Made this at Christmas … It was delicious…even w? me mistaking bread flour for the all purpose. Just don’t mention the prunes… the kids even devoured it!