This cake is wonderful. The spices and moistness will make it one of your favorites. Even if you don’t like prunes, you will love this cake.
1 cup pitted prunes, chopped (I used 25 prunes cut in about six pieces each)
1 cup buttermilk
1 cup oil (I used Canola)
1 1/2 cups sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon nutmeg
2 teaspoons vanilla extract
I do not use a mixer with this cake. You will need 3 bowls, 1 large mixing bowl and 2 smaller bowls. Put your chopped prunes in one of the small bowls, cover with the cup of buttermilk and set aside. In the large bowl add together the oil, sugar, and eggs mixing well with a spoon. In the other bowl combine the flour, soda, salt, cinnamon, cloves, allspice, and nutmeg and use a wire whisk to mix well. Pour the prunes and milk into the large bowl with the sugar, eggs, and oil. Add the dry ingredients and mix well with a spoon. (I use a wooden spoon). Add vanilla extract and mix. Spray a 9 x 13 cake pan and add the batter. Bake in preheated 325 degree oven for 45 to 50 minutes or until the center of the cake is done. Add the topping recipe below while still warm.
Topping for Prune Cake
1/2 cup buttermilk
2 tablespoons dark corn syrup
3/4 cup sugar
1/2 teaspoon baking soda
6 tablespoons butter or margarine
1 teaspoon vanilla extract
Combine all the ingredients in a pan and bring to a boil. Poke holes in the cake and pour over the cake while it is still warm. (I have just heated this in the microwave instead of doing it on top of the stove).
Enjoy!
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Filed under: Old-Fashioned Prune Cake Tagged: | baking, brunch, buttermilk, chopped prunes, cooking, dark corn syrup, dessert, Entertaining, food, Holidays, old fashioned, prune cake, prunes, recipes, southern lady
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My sister-in-law used to make a cake like this but she used baby food prunes. How could you adapt it in order to use the baby food?
My grandmother used to make it that way, too!
I love this cake! My mom use to make it and I’ve thought about making it myself, but have to dig out the recipe somewhere. =) It’s YUMMMY for sure.
My mama used to make this cake quite often, and I loved it. I will be making this cake very soon. One question, can you substitute light corn syrup for the dark in the topping? Thanks for sharing!
I have not used light corn syrup but I think you could.
My Grandmother made this cake .. It’s so Delish the Icing is the Best Part … Thank You for Sharing
I was just talking about this cake today, while I was making your Lazy Day Oatmeal Cake. I’m thinking of using the glaze from this prune cake recipe for the oatmeal cake. Prune cake is my favorite ‘scratch’ cake and I hope folks will look beyond the word ‘prune’ and give this a try. It’s just a deliciously moist spice cake that does not disappoint in the taste department. If you are making this for the first time, please don’t despair if it looks awful after you’ve baked it. In my experience, it’s just not a pretty cake–it may cave in or just generally look unattractive. Don’t throw it away if it looks strange! Poke it and glaze it and ENJOY it–it’s just delicious!
I have been baking this cake for over 55years and it is always a big hit. Charlotte
My Momma used to make this delicious cake!!Thank You for this wonderful recipe & all of the fabulous memories this has brought to mind!! I appreciate YOU so much!!
Thank you so much Jean. Happy to have you and appreciate you and everyone on this site.
I’ve been looking for a recipe for Prune Cake that would be like the cake Ms. Mattie Todd from Versailles made for the old Rand McNally cafeteria.. I’m going to give this one a try.
Sounds like a good old fashion cake that goes down the generations. I plan to try it soon. Thank you Southern Lady.
Wow….looks delicious
I just made this cake, and OMG!! It is asolutely decadant!! I only had white corn syrup for the glaze and it is light colored but delicious!!!! This is a real keeper!!
I have got to try this!!