Prune Cake with Prune Icing Recipe

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Recipes.net Team Published May 1, 2020
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You can even substitute a couple more prunes for the oil in this nutritious cake recipe.

How To Make Prune Cake with Prune Icing

A wonderful little recipe for simple yet wonderful prune cake with prune icing. Delightful moist cake with the natural subtle sweetness from the prunes, with a balance of spices for a depth of flavor that truly complements the entire dessert dish.

  • 1 cup vegetable oil
  • 3 eggs
  • 1 ½ cups white sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 cup buttermilk
  • 1 ¼ tsp vanilla extract
  • 1 cup prunes (pitted and chopped)
  • 1 ½ cups pecans (chopped )
  • ¾ cup butter

For the Topping:

  • ¾ cup buttermilk
  • 1 ½ tsp dark corn syrup
  • 1 ½ cups white sugar
  • 2 tsp vanilla extract
  1. Preheat oven to 350 degress F. Grease and flour Bundt or tube pan. In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg.
  2. Set aside.
  3. In a large bowl, combine oil, eggs and sugar.
  4. Beat 2 minutes at medium speed.
  5. Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients.
  6. Beat well after each addition.
  7. Stir in prunes, pecans and vanilla.
  8. Pour into greased and floured Bundt or tube pan and bake at 350 degrees F for 1 hour, or until a toothpick comes out clean when inserted in the center.

For the topping:

  1. In saucepan, over medium heat, cook butter, buttermilk, corn syrup and 1 ½ cups of sugar until sugar and butter melt. Remove from heat and add 2 teaspoons of vanilla and stir.
  2. Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.

How To Make Prune Cake with Prune Icing

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A wonderful little recipe for simple yet wonderful prune cake with prune icing. Delightful moist cake with the natural subtle sweetness from the prunes, with a balance of spices for a depth of flavor that truly complements the entire dessert dish.

Preparation Time: 30 mins
Cooking Time: 1 hr
Total Time: 1 hr 30 mins
Serves:
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Ingredients

  • 1 cup vegetable oil
  • 3 eggs
  • 1 ½ cups white sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 cup buttermilk
  • 1 ¼ tsp vanilla extract
  • 1 cup prunes, pitted and chopped
  • 1 ½ cups pecans, chopped
  • ¾ cup butter

For the Topping:

  • ¾ cup buttermilk
  • 1 ½ tsp dark corn syrup
  • 1 ½ cups white sugar
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degress F. Grease and flour Bundt or tube pan. In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg.

  2. Set aside.
  3. In a large bowl, combine oil, eggs and sugar.

  4. Beat 2 minutes at medium speed.
  5. Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients.

  6. Beat well after each addition.
  7. Stir in prunes, pecans and vanilla.

  8. Pour into greased and floured Bundt or tube pan and bake at 350 degrees F for 1 hour, or until a toothpick comes out clean when inserted in the center.

For the topping:

  1. In saucepan, over medium heat, cook butter, buttermilk, corn syrup and 1 ½ cups of sugar until sugar and butter melt. Remove from heat and add 2 teaspoons of vanilla and stir.

  2. Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
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Nutrition

  • Calcium: 108mg
  • Calories: 1042kcal
  • Carbohydrates: 120g
  • Cholesterol: 67mg
  • Fat: 62g
  • Fiber: 4g
  • Iron: 2mg
  • Potassium: 371mg
  • Protein: 9g
  • Saturated Fat: 29g
  • Sodium: 732mg
  • Sugar: 88g
  • Vitamin A: 1117IU
  • Vitamin C: 1mg
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