Prune Cake
Infused with the natural sweetness of stewed prunes and a warm blend of spices, this homemade Prune Cake is a nostalgic delight that's perfect for any occasion. This moist and tender cake features a rich, buttery base enhanced with cinnamon, nutmeg, and cloves, creating a comforting medley of flavors. The recipe uses buttermilk for extra depth and softness, ensuring every bite is as luscious as the last. The mashed prunes not only provide a subtle fruity undertone but also keep the cake beautifully moist without being overly dense. With just 20 minutes of prep and simple pantry staples, this crowd-pleasing dessert is easy to make yet incredibly satisfying. Serve it plain or with a dusting of powdered sugar for a rustic, elegant touch—ideal for family gatherings, tea time, or as a cozy everyday treat.
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Recipe Information
Ingredients
- 200 grams pitted prunes
- 240 ml water
- 250 grams all-purpose flour
- 200 grams granulated sugar
- 115 grams unsalted butter
- 2 large eggs
- 120 ml buttermilk
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
Instructions
Preheat the oven to 175°C (350°F) and grease a 9x13-inch baking pan or line it with parchment paper.
In a small saucepan, combine the prunes and water. Bring to a boil, then lower the heat and simmer for 10 minutes until the prunes are soft. Remove from heat and let the mixture cool slightly. Once cooled, mash the prunes into a paste using a fork or blender.
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the mashed prune mixture and buttermilk to the wet ingredients, alternating with the dry ingredients. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Slice and serve as is, or dust with powdered sugar for an elegant finishing touch. Enjoy!
Nutrition Facts
Calories |
3237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 529.3 g | 192% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 283.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 390 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2091 mg | 44% | |
*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.
