Prune Bundt Cake Recipe

Prune Bundt Cake Recipe photo by Taste of Home

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Moist, flavorful and simply scrumptious, this old-fashioned cake was one of my mom's best desserts. Top it with confectioners' sugar or frosting for a sweet treat sure to win raves. -Gina Mueller, Converse, Texas

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Prune Bundt Cake Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 12 Servings

15 40 55

Ingredients

1/2 cup butter-flavored shortening
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon each ground allspice, cloves and nutmeg
1 cup prune juice
1 cup finely chopped pitted dried plums
Confectioners' sugar, optional

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with prune juice, beating well after each addition. Stir in prunes.
Pour into a greased 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 265 calories, 9 g fat (2 g saturated fat), 35 mg cholesterol, 266 mg sodium, 43 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Prune Bundt Cake in Taste of Home October/November 2000, p35