Breakfast Prune Spice Cake

Breakfast Prune Spice Cake

LauraT

"This moist cake was a favorite of mine as a child - probably because it meant I could have cake for breakfast! Moist, spicy and delicious any time of day!"
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Ingredients

1 h 10 m servings 375 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
  2. In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
  3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.

Reviews

Read all reviews 10
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Oh fuss and bother..."fat content"? don"t eat so much and enjoy

I thought the fat content was too high. Next time, I will try using applesauce instead. This time, I used whole wheat flour and yogurt instead of ap flour and buttermilk. the family enjoyed th...

this is a very good cake moist and the taste is outstanding. I put a glaze on mine yum. My glaze was butter lemon and orange juice sugar and powder sugar did not measure but you should be able t...

My husband and I love this cake! It is moist and delicious as well as beautiful. I like to change recipes to make them healthier, so for the fat, I used 1/2 cup unsalted butter, about 1/4 cup c...

This is so moist and delicious! I made half a recipe for six (6) jumbo muffins that baked perfectly at 350 deg F for 25 min. I replaced the shortening with a small cup of unsweetened apple sauce...

This is a terrific recipe. Super moist and delicious! It makes a lot. I don't have a 9" tube pan, so mine ended up in two 9" round pans, plus the extra in a bread pan. I baked all three at once ...

This is a slightly different version of a recipe that was passed down from my grandma. I use 2 9 inch round pans and ice with the following recipe: 4 tablespoons butter melted, 1/4 teaspoon lemo...

Fortunately the kids who truly do not like prunes LOVE it. Thanks for this great recipe. With the shells of the walnuts I made my 'hair-paint' at the same time. Lovely!

I substituted buttermilk for milk and shortening for margarine. Added a vanilla frosting and it was delicious. I don't think I would have liked this cake much without frosting as the cake itself...

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