Glazed Prune Cake
Indulge in the warm, spiced decadence of this Glazed Prune Cake, a moist and flavorful dessert that’s both nostalgic and irresistible. Featuring tender, simmered prunes folded into a batter infused with cinnamon and nutmeg, this cake is a perfect balance of natural sweetness and earthy spice. Chopped pecans add a delightful crunch, while a rich, buttery brown sugar glaze seeps into every bite, creating a luscious texture that melts in your mouth. Easy to make with pantry staples, this dessert feels like a labor of love but comes together quickly, making it ideal for holiday gatherings or everyday indulgence. Serve it as a centerpiece dessert or a delightful treat with your afternoon coffee—you’ll love how this cake transforms humble ingredients into something extraordinary.
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Recipe Information
Ingredients
- 1.5 cups pitted prunes
- 2 cups water
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 1 cup chopped pecans
- 0.5 cups unsalted butter
- 0.5 cups buttermilk
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
In a small saucepan, combine the prunes and water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the prunes are soft. Mash the prunes with a fork and set them aside to cool.
In a large mixing bowl, combine the sugar, vegetable oil, and eggs. Beat until well blended.
In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the mashed prunes and chopped pecans until evenly distributed.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool slightly in the pan.
While the cake is baking, prepare the glaze. In a medium saucepan, combine the butter, buttermilk, and brown sugar. Bring to a boil over medium heat, stirring constantly, then simmer for 2 minutes.
Remove the glaze from the heat and stir in the vanilla extract.
Poke small holes all over the top of the warm cake using a skewer or fork. Pour the glaze evenly over the cake, allowing it to seep into the holes.
Let the cake cool completely before serving. Slice and enjoy!
Nutrition Facts
Calories |
6901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.9 g | 464% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 3530 mg | 154% | |
| Total Carbohydrate | 935.3 g | 340% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 644.9 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 682 mg | 52% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3941 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
