Old Fashioned Prune Cake Recipe - Allrecipes.com
Old Fashioned Prune Cake Recipe

Old Fashioned Prune Cake

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"This is a very moist and rich cake. A little troublesome, but well worth it!"

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Ingredients Edit and Save

Original recipe makes 1 Bundt or tube pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
  2. In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
  3. In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
  4. Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
  5. Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
  6. Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
  7. For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.
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Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2006

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.

 
Most Helpful Critical Review
Mar 31, 2009

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.)

 

54 Ratings

Jan 05, 2004

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.

 
Jan 05, 2004

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!!

 
Sep 12, 2007

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!

 
Jan 05, 2004

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!

 
Jan 05, 2004

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.

 
Jul 23, 2005

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!

 

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Nutrition

  • Calories
  • 701 kcal
  • 35%
  • Carbohydrates
  • 79.7 g
  • 26%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 41.6 g
  • 64%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 438 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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