Prune Cake

This rich spice cake is made with buttermilk, cooked dried plums, and chopped pecans, then topped with a sweet buttermilk icing.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 631 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup buttermilk
• 1 cup vegetable oil
• 2 eggs, lightly beaten
• 1 tablespoon ground allspice
• 1 cup pitted prunes
• 2 tablespoons corn syrup, such as Karo®
• 0.5 teaspoon salt
• 0.5 cup margarine
• 1.5 cups white sugar
• 0.5 cup water
• 1.5 cups chopped pecans
• 0.5 cup buttermilk

Recipe Instructions

Step 1

Heat prunes and water in a small saucepan over medium-high heat to a boil; reduce heat to low, and simmer until prunes tender, about 5 minutes. Drain and set aside.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt).

Step 3

Whisk 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; stir into flour mixture until fully incorporated. Beat in drained prunes with an electric mixer (the mixer will break them up a bit). Stir in chopped pecans; pour into the prepared pan.

Step 4

Bake in the preheated oven until a tester comes out clean, about 45 minutes. Let cake cool on a wire rack at least 10 minutes.

Step 5

Meanwhile, combine 1 cup sugar, margarine, 1/2 cup buttermilk, corn syrup, and vanilla extract in a saucepan; bring to a boil over medium-high heat. Boil icing for a full 5 minutes, stirring occasionally.

Step 6

Invert cake onto a platter; pour hot icing over top.