My Grandmothers Prune Cake
Transport yourself to the comfort of nostalgic family gatherings with My Grandmother's Prune Cake, a timeless dessert rich with warm spices and a tender crumb. This old-fashioned classic combines naturally sweet, simmered prunes with aromatic cinnamon, nutmeg, and cloves, creating a perfectly balanced flavor profile that's hearty yet refined. The addition of buttermilk ensures the cake stays delightfully moist, while optional chopped pecans or walnuts provide a delightful crunch. Baked golden in a Bundt pan or a 9x13-inch dish, this prune cake is an excellent choice for special occasions, holiday spreads, or even a cozy afternoon treat. Serve it plain, dusted with powdered sugar, or drizzled with a simple vanilla glaze for an irresistible dessert that feels like a warm hug from generations past. Perfect for cake lovers seeking a nostalgic, fruit-forward treat!
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Recipe Information
Ingredients
- 1 cup prunes
- 1 cup water
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup vegetable oil
- 0.5 cup buttermilk
- 1 teaspoon vanilla extract
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or a Bundt pan.
In a small saucepan, combine the prunes and water. Bring to a boil, then reduce the heat and simmer for 10 minutes until the prunes are soft. Remove from heat, allow to cool slightly, and mash or finely chop the prunes.
In a medium mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
In a large mixing bowl, beat the eggs. Add the vegetable oil, buttermilk, and vanilla extract, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the mashed prunes and nuts (if using) until evenly distributed in the batter.
Pour the batter into the prepared baking dish or Bundt pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar or drizzle it with a simple vanilla glaze before serving.
Nutrition Facts
Calories |
4176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 647.2 g | 235% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 393.7 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 432 mg | 33% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2467 mg | 52% | |
*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.
