Vine Torte or Prune Cake
Indulge in the nostalgia of old-world baking with this Vine Torte, also known as Prune Cake. This richly spiced dessert features a base of tender, pureed prunes, enhanced by the warmth of cinnamon, nutmeg, and allspice. With a moist crumb thanks to creamy buttermilk and a perfect balance of sweetness from both granulated and brown sugars, every bite is as comforting as it is flavorful. Simple yet elegant, this cake is topped with a light dusting of powdered sugar, making it both a rustic treat and a beautiful centerpiece. Perfect for holiday gatherings or cozy evenings, this vine torte is a timeless dessert that celebrates the natural sweetness of prunes while delivering warmth and depth in every slice.
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Recipe Information
Ingredients
- 1 cup prunes
- 1 cup water
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 0.5 cup unsalted butter, softened
- 3 eggs
- 0.5 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon allspice
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
In a small saucepan, combine prunes and water. Bring to a simmer over medium heat and cook for 5-7 minutes until the prunes are soft. Remove from heat and allow to cool slightly.
Once cooled, puree the prunes and their liquid in a blender or food processor until smooth. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the prune puree and vanilla extract until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with buttermilk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust with powdered sugar for garnish, if desired. Slice and serve.
Nutrition Facts
Calories |
4188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 752.3 g | 274% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 501.5 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 608 mg | 47% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2594 mg | 55% | |
*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.
