Recipe by WYJAC
"This is a very moist and rich cake. A little troublesome, but well worth it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/4 teaspoons
prunes, pitted and chopped
1 1/2 cups
1 1/2 teaspoons
dark corn syrup
I didn't find this cake recipe troublesome at all! The aroma of this cake baking was awesome! My mother and I were going through a book of homemade recipes hand-written by my grandmother. My mother said she remembered the prune cake and how much her brother and sister enjoyed that cake as small children. She asked me to make the cake for her one day just to see how it would turn out. Problem was, the page that the recipe was written on was so old that we couldn't make out some of the recipe directions. I used this recipe instead because the ingredients were extremely similiar to my grandmother's recipe. My mother LOVED the cake and my gandmother said it tasted just like hers when she used to make it. Thank you very much for the recipe--it truly is an "old-fashioned" cake recipe! I wanted to comment also...in the past I would have turned my nose up to anything prune...especially a cake. But everyone should give this cake a try. I can guarantee you'll love it.
The glaze on this cake is killer, the texture is lovely and the spice balance is just right. Still tastes like prunes, though. I admit that it seems a little unfair to give something called "prune cake" a low rating because it tasted like prunes, but I got taken in by those Sunsweet ads about the individually wrapped prunes tasting like candy -- they don't -- and I was hoping to use them up in some fashion where I wouldn't have to taste them. Oh well. If you like prunes, or even raisins, try this. You'll probably like it. (By the way: heat the glaze over low heat, and stop once the butter is melted and the sugar dissolved. Don't let it boil and you won't have any problems with curdling.)
I made a number of changes...I used plain yogurt instead of buttermilk, and reduced the amount of sugar to 1 and 1/4 cups. I also did not use the glaze as I already found the cake to be sweet enough. Instead of baking in a bundt pan, I used either one 9X13 pan or two2 9 inch round pans. I have also tried using chopped crystalized bael fruit (commonly eaten in Thailand and can be found in Asian food store) to replace the prunes, and complimenting it with toasted almond sticks. It was a major hit! This bael cake will not go with the spices though as the bael fruit has its own distinct aroma.
Oh my goodness Jackie...I could eat my body weight in this stuff. Talk about one moist cake. This is absolutely delicious. A lot of people turn their noses up at the word "prune", but I guarantee one bite of this cake and they'll change their minds. Can't wait for another peice!!
This is fabulous, without the frosting! I substituted cloves for the allspice, based on an old recipe. I used a 16oz. jar of Sunsweet stewed prunes, which yielded about 1 1/4 cups of pureed prunes, and the cake was very moist. I made this years ago using dried prunes, and it wasn't nearly as moist as with stewed. When my teenaged son heard it was made with prunes, he initially refused to try it. When he heard my husband comment how delicious it was, he tried it and loved it! Advertise it as a Spice Cake and no one will ever know!
I too remember this cake from my childhood but the recipe was lost in a move. This is a new favorite when we want something other than chocolate. A great cake to take to a potluck, you will come home with an empty pan!
This recipe made two 8x8 cakes and were done in 25 minutes at 350 degrees. I boiled the dried prunes and had them simmer for 10 minutes before I chopped them. Used splenda instead of white sugar and can't taste the difference. My old recipe has baking soda in the frosting and I would probably go back to that recipe for the topping, but otherwise very moist and tasty!
Excellent cake, very moist, I also did not use the glaze as it was sweet enough. Reduced the amount of sugar to 1-1/4 cup. Used chopped walnuts instead of pecans. Will definetely make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Prune Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 374
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A dessert classic, baked just like in the olden days!
A classic recipe for a cream cheese pound cake.
A moist, tender coffee cake with a sweet, crunchy pecan topping.