I made this cake and in hour everyone I gave a piece, 4 people called to tell how great and moist it was. They all asked me for more prune cake and only 1 piece left.

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!

this is the cake i remember from my childhood....just like Granny would make.....love it

Good for a sweet tooth. Advice: * Increase the spices. * for dressing, eliminate buttermilk (mine curdled or something, had ugly white lumps) My changes: * reduced sugar to 1 1/3 cup (suggest even less) * eliminated allspice * forgot to add vanilla extract * increased prunes to 2 cups unchopped (soaked and squished) * eliminated pecans * for dressing, reduced butter to 1/4 cup * used honey instead of corn syrup

This was pretty tasty. I halved the recipe and used a bit more prunes than it called for, but I like prunes and it didn't seem overwhelmingly 'pruney'. It actually tasted a lot like there were DATES in the cake, not prunes. Very sweet with a bit of the glaze over it...it was a nice little cake.

Yep 5 stars. Except my buttermilk glaze went all clotty and I regret pouring it over the top because it didn't look nice. Next time I'll spoon the glaze over the cut pieces individually.

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.

I made this cake for my 3 year old daughter, desperate as I was to get her to eat more fiber. I only did 1/2 a recipe, making them into muffins. Plumped up the prunes by simmering them in 1/2 cup water for three minutes, and then mashed them with a fork. The cupcakes baked in 20 minutes. Aside from that, I followed the recipe to the letter. This is TERRIFIC prune cake, so soft and so moist. Bake this! You won't regret it.

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!

I made this prune cake for my house of 17 people. I didn't buy enough buttermilk, so some of the milk I used for inside the cake was plain milk I soured with white vinegar. I doubled the recipe and it turned out GREAT. My whole house was impressed and loved the cake. It was moist, sweet but not TOO sweet, and delicious. I only have one bundt pan so the other cake was baked in two 9# layer pans. That worked out fine! Rockin' cake!

this is one of the moistest cakes and tastiest there is. It is the perfect holiday cake and freezes wonderfully. A definite family pleaser

I guess I was expecting more from this cake based on the rave reviews it got, but I just didn't find this to be THAT good. As much butter topping was poured on this you would think the whole cake would be moist, but I had parts that were dry.

Very good cake. Very moist and flavorful. I had this at a family reunion years ago and have been trying to find the recipe.

This was good but not the best I've had!

I made this for a party at work, as it is a favorite of the guest of honor. I have no prior experience with prune cake, but it was a big hit. I almost didn't get any to taste it! Overall, the cake is very sweet, especially with the glaze, which is so tasty I wanted to lick the whole pan! I made it in a 13x9 pan with no problems. Not sure why anyone would consider this 'difficult' or 'troublesome' to make. Seemed pretty easy to me!

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!

I was so glad to find this recipe. Except for the name "Prune Cake" prune haters would never know. Call it "Spice Cake" and no one will suspect.

Just like the one my grandma used to make!!

This tastes just like my Mom's we love the cake!!!

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!!