Prune Bundt Cake Recipe
Prune Bundt Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

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

Nutritional Facts

1 piece: 265 calories, 9g fat (2g saturated fat), 35mg cholesterol, 266mg sodium, 43g carbohydrate (23g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in 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.
Originally published as Prune Bundt Cake in Taste of Home October/November 2000, p35

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