Reviewed: Mar. 24, 2012

I just made this for the first time this morning and it is absolutely the best and the most moist spice cake that I ever ate. I prepared a healthier version using 1/2 cup oil...1 cp Splenda and 1/4 cp sugar...omitted the allspice and used 2 tsp cinnamon...1 1/2 tsp. allspice 1/4 tsp. baking powder...1 1/2 cp chopped prunes... 1/2 cp flaxseed........ FOR THE TOPPING --1/2 cp butter...1 cp Splenda...1/2 cp sugar...1/2 tsp baking soda...the rest of the ingred. I kept the same. The baking soda keeps the mixture from curdling...as soon as the mixture starts to bubble slightly, immediately remove from heat, add vanilla and pour over warm cake. The next time I make this cake I will see how it turns out using just Splenda.

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Reviewer:

kiki1

Reviewed: Mar. 15, 2012

Instruction and order of ingredients are different. Caused a little confusion. How fine to chop prunes is not clear. I ran mine through a Braun's chopper and they became paste. I then had to fold into flower and work them like you do fruit in fruit cake. Topping should be separated from the rest of the ingredients. Drenching with topping is not very clear. Slow means sloooooow. Exceptional cake. everyone loved it.

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Reviewer:

gcw13

Reviewed: Jan. 27, 2012

Fabulous! Rich! VERY moist! Didn't find it troublesome at all. Certainly no trouble devouring it.:)

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Reviewer:

Diane

Reviewed: Oct. 5, 2011

It wasn't bad, but it wasn't amazing either. Tastes much better warm that cool. Made this because we had some extra prunes and buttermilk in the house, but probably won't make again. Co-workers liked it though.

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Reviewer:

Aevida

Cooking Level: Intermediate

Reviewed: Sep. 16, 2011

Super surprised as to how tasty this cake is. Probably one of the best cakes I have ever made. My family and friends LOVED it and it did not last long at all!! I followed the recipe exactly but added walnuts instead of pecans (its all I had at home). The glaze is good but not at all necessary as the cake is sweet and incredible as is. I will make this cake ALL the time now!! Oh... I did double the spices I added and I would recommend that!

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Reviewer:

sereen

Reviewed: Feb. 28, 2011

This cake is really amazing! So moist and flavorful! I converted to gluten free using my flour blend, and you'd never know it! I halved the recipe and baked in a 9 in. square for about 30 min. I cut back on sugar in cake and in sauce, and was still plenty sweet. I boiled prunes and then chopped in my food processor. I also added 3 oz. baby food prunes. Everything else I pretty much kept the same! Delicious! I had kids and adults asking for seconds! I did let them taste it first before telling them it had prunes in it. Once they knew how good it tasted, they didn't care what was in it! Delicious!

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Reviewer:

Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

Reviewed: Jan. 12, 2011

Made this at Christmas ... It was delicious...even w? me mistaking bread flour for the all purpose. Just don't mention the prunes... the kids even devoured it!

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Reviewer:

lorlak

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Gainesville, Georgia, USA

Reviewed: Dec. 5, 2010

I made this recipe from a different website and it's slightly different in that my recipe had an extra t of cinnamon instead of nutmeg, no corn syrup, no nuts and only 1/2 cup butter and buttermilk in the sauce. The only important change is that my recipe has 1/2 t baking soda in the sauce to keep the buttermilk from curdling. Both the cake and the sauce turned out perfectly. Spicy and sweet and vanilla-y and moist with all of the delicious sauce. Definitely try it, either as written or with my changes, as long as you add the baking soda to the sauce!

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Reviewer:

The Bunny Chef

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Jul. 9, 2010

Very very good. Reminded me of an apple cake, only with prunes. I also put in both black walnuts and pecans. I put Caramel frosting on it like my great-grandmother used to make. It was very good.

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Reviewer:

JKing

Cooking Level: Expert

Reviewed: Jun. 3, 2010

Loved this cake =) Didn't make the topping, used cashew nuts instead of pecans, they're softer and finally added 1tsp baking powder. Just a note, did the mixing manually with a fork and it still turned out great.

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3 users found this review helpful