I found this retro prune cake recipe and just had to give it a try. How'd it taste? You may be surprised!
Why a prune cake? Well, I love to collect vintage cookbooks and recipes from the ’50s and ’60s. The themes, retro graphics and grainy photos of these old collections are so fun and kitschy.
Especially interesting in these recipes are the ingredients that are less commonly used today. For that reason, this cake caught my eye: Mrs. Ed Cothran’s Perfect Prune Cake recipe, one of many vintage recipes gathered on Twisted-Candy.com.
I had never tried prunes in any form before this, so I wasn’t sure what to expect from a prune-filled cake!
Mrs. Ed Cothran’s Perfect Prune Cake Recipe
Ingredients
2 cups (granulated) sugar
1 cup vegetable oil
3 eggs, well beaten
1 cup buttermilk
1 cup cooked cut-up unsweetened prunes. Try these.
2 cups flour
1 teaspoon (baking) soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup broken pecans
Initial Thoughts
Seeing all of the spices listed for this cake and after tasting one of the dried prunes, I guessed that this cake would be like a flavorful spice cake or a rich, old-fashioned ribbon cake with raisins. Try all of our crazy-good spice cake recipes. I have my own recipe for a fig cake and the steps for this cake seemed very similar.
Nancy Mock
Step 1: Cooking the Prunes
The recipe calls for “cooked cut-up unsweetened prunes” and a note at the end recommends cooking the prunes 24 hours ahead of time. I decided to take a shortcut by cooking them just before putting the batter together. I used kitchen shears to snip the sticky, dried prunes into small pieces, brought them to a boil in a saucepan with one cup of water and then simmered them for about 10 minutes. They cooked down into a thick sauce which, when cooled, seemed like a perfect jammy consistency to add to this cake.
Step 2: Mixing the Batter
The batter came together quickly by blending the wet ingredients together, whisking the dry ingredients in a separate bowl and then combining the two.
Nancy Mock
Step 3: The Bake
I poured the batter into a buttered and floured Bundt pan (here are 26 of our most beautiful Bundt cake recipes) and put it in a 325° oven for 60 minutes. I could tell that this was a dense cake with a lot of moisture that needed the full hour, but I didn’t mind as it filled my house with an irresistible aroma as it baked.
Pro tip: You can test the cake’s doneness by inserting a toothpick or thin knife into the center of the bake. If it comes out clean, it’s ready to come out of the oven.
Step 4: Final Touches
The cake released easily from my pan onto a cooling rack. I decided to dust the cake with confectioner’s sugar as I knew it would look beautiful against the deep brown of the cake. This, however, meant waiting for the cake to cool fully before it could be dusted and tasted—torture! But finally, the cake was ready to be sampled. (The timer trick is one of these 12 secret baking tips!)
Nancy Mock
The Verdict
This cake is sooo moist and very delicious. The prunes give a deep, sweet flavor to the cake and the pecans are nicely scattered through the slices. (Though I may omit them the next time I make this cake… and there will be a next time!) Some orange zest would be a nice flavor variation to try in this cake too, paired with the cinnamon and clove.
This prune cake would be wonderful for breakfast or with a hot cup of tea in the afternoon. If you like desserts like spice cakes and hermit cookies that feature the sweet and deep flavors of dried fruit, this vintage prune cake recipe is right up your alley.
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this carrot cake with cream cheese frosting is never enough—it's better than all the other carrot cakes I've tried! —Kim Orr, West Grove, Pennsylvania
Go to RecipePsst!These are the secret ingredients Grandma used to make her cake taste so great.
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[rms_recipe id="48510" title="Classic Pineapple Upside-Down Cake" cta_text="Go to Recipe" image="https://www.tasteofhome.com/wp-content/uploads/2018/01/Classic-Pineapple-Upside-Down-Cake_EXPS_TOHAM23_48510_DR_11_16_1b.jpg" image_alt_text="Classic Pineapple Upside-Down Cake Recipe photo by Taste of Home" link="https://www.tasteofhome.com/recipes/classic-pineapple-upside-down-cake/" slide_no="1" image_link="https://www.tasteofhome.com/"]This pineapple upside-down cake is a classic recipe that never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas. Love upside-down cakes? Be sure to check our favorite cranberry duff.
This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. —Kristen Oak, Pocatello, Idaho
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon
My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
We always called this Mama's never-fail recipe. I guess the same holds true for me since I've won contests with this lazy daisy cake. The tasty dessert always brings back fond memories of Mama. —Carrie Bartlett, Gallatin, Tennessee
I first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors and is very unique. —Cleo Gonske, Redding, California
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California
My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. —John Morgan III, Lebanon, Pennsylvania
Here's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. —Bonnie Krause, Irvona, Pennsylvania
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado
Tres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This tres leches cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa
This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a breeze now that we have stand mixers. —Lily Julow, Lawrenceville, Georgia
Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. —Barbara Elliott, Tyler, Texas
Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania
This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it's a real crowd pleaser. —Marian Platt, Sequim, Washington
I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don’t normally care for fruitcake say they love it! —Sharon Hoffman, Donna, Texas
I first tried tres leches cake while in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas
I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. —Raymonde Bourgeois, Swastika, Ontario
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire
Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialties—no wonder Nancy loves being a food and travel writer. She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.