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Prune Cake

Prune Cake

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 25 m
GA Hole In 1 GAL

GA Hole In 1 GAL

This was the cake I asked my mother to bake me for my birthday each year. Most people would turn up their noses at any food with prunes in it, but oh are they wrong! This cake is wonderful. When my mother had to go to the nursing home, I found her recipe written in the back of an old cookbook. I was so excited and have been baking it ever since. In fact, then I started making it for her. By the way, I lost my Little Mama when she was 95 years old. She was a wonderful cook and passed it down to me.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 73.2g
  • 24%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt(R)).
  3. Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans.
  4. Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack.
  5. To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally.
  6. Invert cake onto a platter and pour hot icing over the cake.
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Reviews

Lynzi
5

Lynzi

3/30/2013

Georgia Lady, I grew up making this, also. It is so moist and rich. If you try it, you will enjoy and possibly fall in love with it! I also made one similar to it with drained canned purple plums. It was so moist it was almost a pudding. I won a blue ribbon with this at the fair. The fact that it says "prune" makes people shun it. If you just call them plums, the think it is amazing! And they are correct. Thanks for sharing a truly tasty treat. I hope people will try it.

Heather
2

Heather

11/12/2013

We all really enjoyed this! Even my 3 wee ones!! Made exactly as written! Will def make again!

Jay
1

Jay

8/23/2014

My mom made this cake also..but she poured the icing over it hot in the tube pan and let it soak into the cake..it really made a difference.. Thank you for the memory and recipe

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