Prune cake made with baby food prunes

prune cake, prune cake with buttermilk icing, dried plum cake

Prune cake with buttermilk icing is moist and easy. Prunes, cinnamon, allspice and nutmeg make this the best prune cake with a delicious buttermilk glaze.

Yes, Prune Cake! This cake is moist, delicious and easy; something I’ve been wanting to make for awhile. How can you go wrong with the perfect combination of nutmeg, allspice and cinnamon?

The cake looks so unassuming, but the flavor is melt-in-your-mouth delicious. This cake is at its peak served nice and warm right as it’s finished. If you want to make this simple, flavorful cake ahead of time, warming the entire cake in the oven or individual slices in the microwave will give you the same results as fresh out of the oven. The name may have some people too skeptical to try it. Maybe just tell them it’s Dried Plum Cake. 🙂

Be sure to try some of my other simple cake recipes, like Ginger Pear Upside Down Cake with Lime Zest. Or Blueberry Coffee Cake.

Print Recipe

5 from 4 votes

Course Dessert

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings 12

Calories 226

Author Good Dinner Mom

For the cake:

1 cup Prunes
1 cup light Olive Oil, or cooking oil of your choice
1 cup Sugar
3 large Eggs
1 ½ cup All Purpose Flour, sifted or stir with whisk
1 teaspoon Baking Soda
1 teaspoon Nutmeg
1 teaspoon Allspice
1 teaspoon Cinnamon
1 cup Buttermilk
1 teaspoon Vanilla Extract

For the Icing:

1 cup plus 2 teaspoons, Sugar
1 teaspoon Water
½ cup Buttermilk
½ teaspoon Baking Soda
¼ cup Butter
½ teaspoon Vanilla

Preheat oven to 300 degrees. Butter a 9 x 13 inch baking dish and set aside.
Place 1 cup prunes in medium sauce pan and cover with water. Bring to a boil and cook until soft, approximately 8 minutes. Remove from heat, drain water, and mash on a plate. Set aside.
Combine 1 cup oil, 1 cup sugar, and 3 eggs. In a separate bowl, sift together 1 ½ cups flour, 1 teaspoons soda, 1 teaspoon nutmeg, 1 teaspoon allspice, and 1 teaspoon cinnamon. Combine wet and dry ingredients, add 1 cup buttermilk and 1 teaspoon vanilla and stir gently until just combined. Add mashed prunes and stir gently Pour batter into buttered baking dish and bake for 35 to 40 minutes. When cake has five minutes remaining, make the icing

Make the Icing:

Combine 1 cup and 2 teaspoons sugar, 1 teaspoon water, ½ cup buttermilk, ½ teaspoon baking soda, ¼ cup butter, and ½ teaspoon vanilla in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should pour easily.
Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.

Cook's Note:

If you are not able to serve immediately, you can reheat the entire cake in a 200 degree oven for approximately 5 minutes. Individual slices reheat in microwave for 10 seconds.

Nutrition Facts

Prune Cake with Buttermilk Glaze

Amount Per Serving

Calories 226 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 54mg18%

Sodium 218mg9%

Potassium 178mg5%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 23g26%

Protein 4g8%

Vitamin A 340IU7%

Vitamin C 0. 1mg0%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Prune Cake Recipe | RecipeLand

Prune Cake Prune Cake Prune Cake

Collections

Yield

cake

Prep

min

Cook

hrs

Ready

hrs

Trans-fat Free

Ingredients

3	large	eggs
2	cups	sugar
1	cup	vegetable oil
1	jar	baby food prunes	*
1	teaspoon	nutmeg
1	teaspoon	cinnamon
1	teaspoon	vanilla extract
½	teaspoon	salt
3	teaspoons	baking powder
2	cups	all-purpose flour

Directions

Beat all ingredients together for 3 minutes.

Bake at 325℉ (160℃). for 1½ hours.

Can use 1 jar of plums in place of prunes.

Cake
Eggs

* not incl. in nutrient facts

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Comments

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Nutrition Facts

Serving Size 259g (9.1 oz)

Amount per Serving

Calories 115746% of calories from fat

% Daily Value *

Total Fat 59g 91%

Saturated Fat 8g 42%

Trans Fat 0g

Cholesterol 159mg 53%

Sodium 350mg 15%

Total Carbohydrate 50g 50%

Dietary Fiber 2g 8%

Sugars g

Protein 22g

Vitamin A 4% • Vitamin C 0%

Calcium 10% • Iron 22%

* based on a 2,000 calorie diet How is this calculated?

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Shortbread cake with prunes, detailed preparation with photo

What do you need Ingredients How to cook BJU per serving Nutritional value per serving Reviews (0)

Number of servings

Dough ingredients

Flour

500 grams
Butter

250 grams
Egg

2 pieces
Dough leavening agent

1 tsp
Sugar

100 grams

Filling ingredients

Prunes

300 grams
Sugar

40 grams

1.

In a deep bowl, mix softened butter with eggs, baking powder, flour and sugar. Separate 1/3 part from the resulting dough and put in the freezer for 15 minutes.
2.

For the filling, grind prunes in a blender, add sugar to it and mix everything well.
3.

Grease a baking sheet with oil, spread the dough over the entire surface, top with prunes filling. Grate the frozen part of the dough on a coarse grater and evenly distribute over the filling.
4.

Bake the cake in a preheated oven at 200 degrees for 25 minutes.

Calories

611 kcal.
Proteins

11 g
Fats

28 g
Carbohydrates

87 g

* Nutritional value as a percentage of the daily value. The value is based on a diet
based on 2500 kcal/day.

Detailed description

Water

1.3%

32.33 ml
Alimentary fiber

31. 2%

9.364 g
Common sugars

32.08 g
Calcium Ca

7. 8%

78.29 mg
Iron, Fe

20.4%

2. 857 mg
Magnesium

25.8%

103.1 mg
Phosphorus, P

40. 2%

321.2 mg
Potassium, K

16.8%

587. 5 mg
Sodium, Na

0.9%

21.8 mg
Zinc, Zn

13. 1%

1.966 mg
Vitamin C (ascorbic acid)

0.4%

0. 225 mg
Vitamin B1 (thiamine)

24.2%

0.339 mg
Vitamin B2 (riboflavin)

15. 1%

0.241 mg
Vitamin PP (niacin)

21.3%

3. 826 mg
Vitamin B6 (pyridoxine)

17.7%

0.354 mg
Folic acid (folates)

17. 6%

35.11 mcg
Vitamin B12 (cyanocobalamin)

15.1%

0. 151 µg
Vitamin A, RAE

30.7%

246 mcg
Vitamin A, IU

42. 7%

1139 IU
Vitamin E (alpha tocopherol)

14.5%

1. 446 mg
Vitamin D (D2 + D3)

4.4%

0.22 µg
Vitamin D

4. 5%

9.02 ME
Vitamin K (phylloquinone)

25.72
Saturated fatty acids

65. 7%

16.43 g
Monounsaturated fatty acids

7.918
Polyunsaturated fatty acids

17. 3%

1.905 g
Trans fatty acids

0.1%

0. 004
Cholesterol

36%

108.1 mg

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Cooking Tip

This cake is served in portions. It should be cut while still hot, otherwise it will crumble.

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Pie with prunes and cottage cheese, detailed preparation with photo

What do you need Ingredients How to cook BJU per serving Nutritional value per serving Reviews (0)

Number of servings

Dough ingredients

Flour

300 grams
Butter

200 grams
Sugar

130 grams
Salt

0. 5 tsp
Dough leavening agent

1 tsp

Filling ingredients

Curd

250 grams
Sour cream

150 grams
Sugar

80 grams
Prunes

200 grams

1.

Mix butter with sugar and salt, then add flour, baking powder and knead the dough.
2.

Beat cottage cheese with sugar and sour cream on high speed.
3.

Spread the dough on the bottom of the baking dish, spread the prunes on top, then pour in the curd mass.
4.

Bake the cake in a preheated oven at 190 degrees for 50 minutes.