Prune Cake with Buttermilk Icing
Indulge in the warm, spiced nostalgia of a classic *Prune Cake with Buttermilk Icing*, a dessert that combines rustic charm with irresistible flavor. This moist, tender cake is infused with the richness of mashed prunes and a perfectly balanced blend of cinnamon, nutmeg, and allspice for a comforting, autumn-inspired treat. Topped with a luscious buttermilk icing that’s cooked to creamy perfection, each bite offers a delightful contrast of tangy sweetness against the cake’s earthy depth. Perfect for holiday gatherings or cozy evenings at home, this simple yet elegant dessert is easy to prepare with common pantry staples. Whether served with a scoop of vanilla ice cream or enjoyed on its own, this prune cake is sure to become a cherished favorite.
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Recipe Information
Ingredients
- 1 cup pitted prunes
- 1 cup water
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground allspice
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 3 large eggs
- 0.5 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 0.25 cup buttermilk (for icing)
- 0.25 cup unsalted butter (for icing)
- 0.5 teaspoon vanilla extract (for icing)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, then set aside.
Combine the prunes and 1 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes, until the prunes are soft. Remove from heat, drain, and mash the prunes with a fork. Set aside to cool.
In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the mashed prunes, 1/2 cup buttermilk, and vanilla extract until combined.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan. Smooth the top with a spatula.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake is cooling, prepare the buttermilk icing. In a medium saucepan, combine the powdered sugar, 1/4 cup buttermilk, and 1/4 cup unsalted butter. Cook over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat and stir in 1/2 teaspoon vanilla extract.
Pour the warm icing over the cooled cake, spreading it evenly with a spatula. Allow the icing to set for at least 15 minutes before serving.
Slice and enjoy your Prune Cake with Buttermilk Icing!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 50.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 150 mg | 3% | |
*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.
