New this month
Old Fashioned Prune Cake

Old Fashioned Prune Cake


"This is a very moist and rich cake. A little troublesome, but well worth it!"
Added to shopping list. Go to shopping list.


servings 701 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 701 kcal
  • 35%
  • Fat:
  • 41.6 g
  • 64%
  • Carbs:
  • 79.7g
  • 26%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 49
  1. 56 Ratings

Most helpful positive review

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 mot...

Most helpful critical review

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 "p...

Most helpful
Most positive
Least positive

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 mot...

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 en...

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 guara...

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 p...

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 co...

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 sug...

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.

On recent reunion of college classmates ('67), even THEIR tastebuds remembered fondly my Mama's prune cake and asked for the recipe! This is almost identical to hers...and among the best of my ...

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.

Other stories that may interest you