Vintage Prune Cake

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Vintage Prune Cake

March 5, 2020
CA Grown Mom

Susan Phillips

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Vintage Prune Cake

 

Prune Cake with Pecans

Do you have any idea what prunes can do to baked goods?  

It’s like magic.  It creates an incomparable moistness and a mild, nutty flavor to the batter.  

This prune cake is a generations-old recipe that has stood the test of time.  Our ancestors were some smart cookies, yah?

 

Prune Cake with Pecans

Let’s get started!

 

Prune Cake with Pecans

Of course, we start with the star of the show: Prunes!  They really are just dried plums, so no need to panic.  Plums are one of my all-time favorite Summer fruits, so naturally I love the dried version just as well!

 

Prune Cake with Pecans

We chop up each prune into sixths.  First cut once lengthwise and then three times crosswise.  Easy peasy!

 

Prune Cake with Pecans

Combine the oil, sugar, and eggs and whisk to combine

 

Prune Cake with Pecans

Add in the buttermilk and chopped prunes

 

Prune Cake with Pecans

Next are the dry ingredients, spices and vanilla.  Bake and remove from the oven

 

Prune Cake with Pecans

Using a fork, poke several times into the cake to create pockets for the glaze to seep into…

 

Prune Cake with Pecans

Pour the glaze over the top of the cake, allowing the sauce to ooze into the cake…dreamy!

 

Prune Cake with Pecans

Once the cake is completely doused in glaze, you are ready to eat!

 

Prune Cake with Pecans

Yummy

 

Prune Cake with Pecans

Dive in and enjoy!

 

Prune Cake with Pecans

I even went one step further and added a light layer of chopped toasted pecans to the top.  

Ah-Mazing!

 

Here is the recipe for ya!

Vintage Prune Cake
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. BATTER
  2. 1 cup pitted prunes, chopped
  3. 1 cup buttermilk
  4. 1 cup vegetable oil
  5. 1 1/2 cups sugar
  6. 3 eggs
  7. 2 cups flour
  8. 1 t. baking soda
  9. 1/2 t. salt
  10. 1 t. cinnamon
  11. 1 t. ground cloves
  12. 1 t. allspice
  13. 1 t. nutmeg
  14. 2 t. vanilla extract
  15. GLAZE
  16. 1/2 cup buttermilk
  17. 2 T. dark corn syrup
  18. 3/4 cup sugar
  19. 1/2 t. baking soda
  20. 6 T. butter or margarine
  21. 1 t.vanilla extract
Instructions
  1. Preheat oven to 350 and prepare a 13x9 pan.
  2. In a large bowl add together the oil, sugar, and eggs mixing well with a spoon.
  3. Add in the chopped prunes and buttermilk and stir to combine well.
  4. Combine the flour, soda, salt, cinnamon, cloves, allspice, and nutmeg and use a wire whisk to mix well in a separate bowl. Add to the buttermilk mixture and mix well again. Add in the vanilla and mix.
  5. Pour batter into the pan and bake for 45 minutes or until baked through. While cake is baking, combine all the glaze ingredients and bring to a simmer over low heat. Keep warm until cake is done.
  6. Remove pan from oven and poke several times with a fork. Pour warm glaze over the cake and serve.
Adapted from INSPO
Adapted from INSPO
California Grown https://californiagrown.org/

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