Prune Cake

4.7
(12)
11 Reviews
3 Photos

This was the cake I asked my mother to bake me for my birthday each year. Most people would turn up their noses at any food with prunes in it, but oh are they wrong! This cake is wonderful. When my mother had to go to the nursing home, I found her recipe written in the back of an old cookbook. I was so excited and have been baking it ever since. In fact, then I started making it for her. By the way, I lost my Little Mama when she was 95 years old. She was a wonderful cook and passed it down to me.

Submitted by GA Hole In 1 GAL
Updated on August 22, 2024
3
Prep Time:
30 mins
Cook Time:
45 mins
Additional Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
12
Yield:
1 Bundt cake
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 12 servings

Cake:

  • 1 cup pitted prunes

  • ½ cup water

  • 2 cups all-purpose flour

  • 1 ½ cups white sugar

  • 1 tablespoon ground allspice

  • 1 teaspoon baking soda

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • 1 cup vegetable oil

  • 1 cup buttermilk

  • 2 eggs, lightly beaten

  • 1 ½ cups chopped pecans

Icing:

  • 1 cup white sugar

  • ½ cup margarine

  • ½ cup buttermilk

  • 2 tablespoons corn syrup, such as Karo

  • 1 teaspoon vanilla extract

Directions

  1. Heat prunes and water in a small saucepan over medium-high heat to a boil; reduce heat to low, and simmer until prunes tender, about 5 minutes. Drain and set aside.

  2. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt).

  3. Whisk flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; stir into flour mixture until fully incorporated. Beat in drained prunes with an electric mixer (the mixer will break them up a bit). Stir in chopped pecans; pour into the prepared pan.

  4. Bake in the preheated oven until a tester comes out clean, about 45 minutes. Let cake cool on a wire rack at least 10 minutes.

  5. Meanwhile, combine 1 cup sugar, margarine, 1/2 cup buttermilk, corn syrup, and vanilla extract in a saucepan; bring to a boil over medium-high heat. Boil icing for a full 5 minutes, stirring occasionally.

  6. Invert cake onto a platter; pour hot icing over top.

Nutrition Facts (per serving)

631 Calories
37g Fat
73g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 631
% Daily Value *
Total Fat 37g 47%
Saturated Fat 5g 25%
Cholesterol 29mg 10%
Sodium 336mg 15%
Total Carbohydrate 73g 27%
Dietary Fiber 3g 11%
Total Sugars 51g
Protein 6g 12%
Vitamin C 1mg 1%
Calcium 69mg 5%
Iron 2mg 11%
Potassium 252mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.