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Prune Cake

 Prune Cake
This recipe is definitely from the South. We had a friend who used to make our family a prune cake every Christmas. When I make this cake, I always talk my father into cracking the walnuts out of the hulls for me. We pick up the walnuts in the fall and use them all winter long...the trees are everywhere! We have a 12-acre farm and are building a cabin on it.
12-16 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1 cup chopped cooked pitted dried plums, drained
  • 1 cup chopped nuts
  • BUTTERMILK GLAZE:
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 cup buttermilk
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda

Directions

  • In a large bowl, combine first seven ingredients. Add oil, buttermilk
  • and eggs; mix well. Fold in plums and nuts. Pour into a greased
  • 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or
  • until cake tests done. Remove from oven and punch holes in top of
  • cake with a wooden skewer or pick. Immediately combine glaze

2 of 2

Prune Cake (continued)

Directions (continued)

  • ingredients in a saucepan. Bring to a boil and boil for 2 minutes,
  • stirring constantly; pour hot glaze over warm cake. Cool in pan.
  • Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 447 calories, 25 g fat (6 g saturated fat), 43 mg cholesterol, 285 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.