| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 30 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- Butter, for greasing pan
- 1 cup prunes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup canola oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup buttermilk
- 1 cup sugar
- 1/2 cup buttermilk
- 4 tablespoons (1/2 stick) butter
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Instructions
- For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan.
- Place the prunes in a small saucepan. Cover them with water. Bring to a low boil and cook until soft and mashable, about 8 minutes.
- Drain the water and mash the prunes on a plate. It’s okay to leave little chunks behind. Set the prunes aside and make the cake.
- Sift together the flour, baking soda, allspice, cinnamon and nutmeg. Mmmm… smells like the holidays.
- In a separate bowl, mix together the oil, sugar, vanilla and eggs.
- Combine the wet and dry ingredients and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
- Now throw in the mashed prunes. And if your honey walks in as you’re completing this step, shield the bowl with your body and stir quickly. What he doesn’t know won’t hurt him.
- Pour into the prepared baking pan and bake for 35 to 40 minutes. Grandma Iny was adamant: do not over bake the cake. You want it to be nice and moist.
- When the cake has about 5 minutes left to bake, make the icing: Combine the sugar, buttermilk, butter, corn syrup, baking soda and vanilla in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat. No need to stir. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
- Pull the cake out of the oven. Try not to faint, as it smells absolutely divine.
- While the cake is very warm, pour the icing evenly over the top. Work fast, as it will quickly start to soak into the cake.
- Spread the coat evenly … then please, do yourself a favor: lick the spatula. It’ll make you smile. Serve immediately, or feel free to let the cake sit on the counter for a while before serving. It only gets better with age.
- Helpful hint: serve without revealing the fact that the cake contains prunes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 696 |
| Total Fat | 38 g |
| Saturated Fat | 8 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 2 g |
| Sugar | 63 g |
| Protein | 7 g |
| Cholesterol | 83 mg |
| Sodium | 351 mg |
Reviews
Soooooooooooo GOOD!!!
This was the most delicious cake ever. I followed the recipe exactly as written! WOW is all I can say. Thank You. Definitely a keeper!!
The only thing I would add is I took a fork and lightly pierced the whole cake so the filling/frosting would be better absorbed. It was perfect
Very yummy! Of course, didnt tell the husband what was in it until after he tried it and he loves it! The icing is very sweet and the cake very moist. Will definitely make again!
The best cake EVER!!!!!
I make this cake every fall. It’s the best prune cake I’ve ever had. Thanks for the recipe Ree!
delisioso 🙂
Made it the first time just as directed in the recipe. Much too sweet for my taste and dietary style. But really good. Made it again my way, half regular flour, half almond flour. Cut sugar to 3/4 cup, added fresh orange zest to batter. For frosting, mixed fresh oj with a little powder sugar and brushed on cake while still warm. Perfect with a cup of tea. Thank you Ree!
How far in advance can you make this cake?
‘‘Tis cake is the best prune cake. Made it today, I had tasted the batter and it was yum. I could get a spoon and eaten it just like that. I cut bake a bit on oil and sugar. I didn’t use the buttermilk icing because, I just couldn’t find myself putting all that sweetness in one pile, meaning, cake and icing together. I just like my own frosting on the cake, that’s not too sweet. Personal preference. I made two separate square cakes. Only the husband and I, and I would’ve frozen it but had no room in any of my freezers. I gave the second cake to my sister that is visiting. I highly recommend you to give this re pie a try. O