Pumpkin Prune Cake
Indulge in the cozy flavors of fall with this Pumpkin Prune Cake, a moist and tender dessert that’s brimming with warm spices and natural sweetness. This delightful recipe combines velvety pumpkin puree with a medley of cinnamon, nutmeg, and ginger to create a perfectly spiced base, while finely chopped prunes add bursts of rich, fruity flavor to every bite. The cake is further elevated with a light dusting of powdered sugar, making it both visually appealing and irresistibly delicious. With a quick prep time of just 20 minutes and simple instructions, this seasonal treat is perfect for holiday gatherings or an afternoon indulgence with a cup of tea. Try this pumpkin and prune dessert today for a unique, wholesome twist on classic fall baking!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 0.25 cup whole milk
- 1 cup prunes, finely chopped
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown 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 vanilla extract.
Mix in the pumpkin puree, then slowly incorporate the dry ingredients in two additions, alternating with the milk. Begin and end with the dry ingredients.
Using a spatula, gently fold in the finely chopped prunes until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
Bake the cake in the preheated oven for 40-45 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 it out onto a wire rack to cool completely.
Optionally, dust the top of the cooled cake with powdered sugar before serving for an elegant finish.
Nutrition Facts
Calories |
3847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 680.8 g | 248% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 414.8 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 467 mg | 36% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2907 mg | 62% | |
*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.
