Prune Cake Recipe
Prune Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 2 cups 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 large 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 13x9-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 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.
Originally published as Prune Cake in Country Extra January 1993, p47

Nutritional Facts

1 piece: 447 calories, 25g fat (6g saturated fat), 43mg cholesterol, 285mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 5g protein.

  • 2 cups 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 large 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
  1. In a large bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in plums and nuts. Pour into a greased 13x9-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 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.
Originally published as Prune Cake in Country Extra January 1993, p47

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