The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 10, 2009
Absolutely wonderful! Nice spicy cake with moist texture. I diced the prunes finely and called this "plum cake" since so many have a knee-jerk negative reaction to the word "prune." It was served to rave reviews all the way around. I added 1/2 tsp baking powder to lighten the texture, which I often do with oil-based cakes, as otherwise, they can tend to bake up overly dense. This was just perfect in every way.
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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 1, 2009
This is very good, although I found the allspice too strong. I recommend using 1/2 tsp instead of 1 tsp. I have also made this lower fat by replacing 1/2 cup oil with 1 cup pureed prunes (still adding the chopped prunes as indicated). Thanks for sharing!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: 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.)
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Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 10, 2009
I expected it to be moister. Maybe next time I will add more yogurt which I used instead of buttermilk. Also I crushed the prunes and mixed them with yogurt before adding to the batter and used no nuts as I did not have them at home. In general it is a tasty cake. As the prunes were crushed my husband could not even recognise them:)Next time I will add more yogurt. Also I did not prepare any topping and did not need it.
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Cooking Level: Intermediate

Living In: Vilnius, Vilniaus Apskritis, Lithuania

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 14, 2009
I've used a recipe extremely similar to this with fabulous results. However, there is one important difference -- you need to add 1/2 tsp or so of baking soda to the icing, which will neutralize the acid in the buttermilk and prevent curdling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 24, 2008
Fantastic! Great taste (without the topping)! Very moist!! Easy to make!! Mouths were watering by the time I served the cake to family. On the first bite, we all loved it. A few simple changes were made. Instead of a bundt or tube pan, I used two 9x5 inch loaf pans - baking one hour. Also, I used 3/4 cup of Splenda (substitute for 1 1/4 cups white sugar), sifted the flour then measured 2 cups (though some disagree, I find sifting makes for a lighter cake). Since I do not use buttermilk, I added 1/4 tablespoon of white vinegar to 1 cup whole milk. Chopping the prunes with the Salad Shooter worked great. A word for 1st timers: TRY IT, YOU’LL LIKE IT - using this recipe over and over again. If there’s any left over, it makes a great gift for folks who appreciate home-baking.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 23, 2008
I have no idea what I did wrong, well.. besides maybe half the recipe and then put it in muffin form. But they didnt rise, just sunk in the middle.. they looked horrible! But the kids loved the taste of them, they didnt care that they looked ugly. I did have to tell them that they were little raisin cakes, I knew if I said the word prune that they wouldnt even try it. After they gobbled down 2 each, I told them they were prune cakes instead of raisins, and they said they liked them anyway. And they are 4 and 2. Thanks, Ill try it the way the recipe was printed and see if I have better luck. I am going to try to make pancakes out of this recipe, just change some stuff around. Thanks again! I needed a nice way to get prunes in the kids diet.
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Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 22, 2008
Delicious cake! I reduced the sugar to a cup. For the glaze, I used agave nectar instead of the corn syrup and 2% milk since I didn't have buttermilk on hand. I blended the glaze to take out all the lumps and it was great! I enjoyed the cake plain sprinkled with a little powdered sugar. My family likes it with the glaze.
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Cooking Level: Expert

Home Town: Tahiti, Archipel De La Société, French Polynesia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 14, 2008
My husband and I ate half the cake right after I put on the "Vanilla Glaze" (recipe on this site). Very good!
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Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA
Living In: Denton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 21, 2008
Very yummy cake. I did not have nuts to put into this cake, so I reduced the sugar in both the cake and the glaze by 1/2 cup. Perfectly sweet this way. The only problem I had was that I overheated the glaze and the buttermilk curdled, so I strained it and used it anyway. I think that keeping the heat very low and constantly stiring the glaze would have prevented this from happening.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 8, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 16, 2007
this is the cake i remember from my childhood....just like Granny would make.....love it
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Cooking Level: Expert

Home Town: Cherokee, North Carolina, USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 1, 2007
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
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Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 30, 2006
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 16, 2006
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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Reviewed: Mar. 6, 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.
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Cooking Level: Intermediate

Home Town: Fayetteville, Texas, USA
Living In: La Grange, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 3, 2005
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: 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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Cooking Level: Intermediate

Home Town: Midland, Michigan, USA
Living In: Snoqualmie, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 21, 2005
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!
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