The Best Old-Fashioned Prune Cake (Moist & Spiced!)

Before you scroll away, let’s talk about prunes. If you associate them with dusty pantries and bygone eras, this recipe is here to completely change your mind. This is not just any cake; this is an Old-Fashioned Prune Cake, a true heirloom recipe that delivers one of the most unbelievably moist, tender, and flavorful spice cakes you will ever taste. The prunes (or dried plums, if you prefer) melt into the batter, providing natural sweetness and an incredible texture that keeps the cake fresh for days. Paired with warm spices like cinnamon and nutmeg, crunchy walnuts, and a phenomenal boiled buttermilk icing that soaks into every bite, this cake is a nostalgic journey back to a time when simple ingredients created pure magic. Get ready to discover the secret weapon of vintage baking!

Ingredients

This recipe uses simple, wholesome ingredients to create its unforgettable flavor. We’ve separated the lists for the cake and the decadent icing for clarity.

For the Old-Fashioned Prune Cake:

For the Buttermilk Icing:

this now & bake later ❤️

Timing

This cake requires a little bit of prep, but the results are more than worth it. The hands-on time is surprisingly quick!

• Preparation Time: 35 minutes (includes 20 minutes for soaking prunes)
• Cook Time: 45-60 minutes
• Total Time: Approximately 1 hour 30 minutes

Step-by-Step Instructions

Follow these steps carefully to create a perfectly moist and flavorful vintage Prune Cake.

Step 1: Prepare the Prunes and Pan

Place the minced prunes in a large heatproof bowl and carefully pour the boiling water over them. Let them soak for 20 minutes to soften and plump up. While they soak, preheat your oven to 300°F (150°C). Generously grease a 13×9 inch baking pan with cooking spray and set it aside. After 20 minutes, drain the prunes thoroughly in a colander, gently pressing to remove excess water.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the oil, sugar, vanilla extract, and eggs. Continue whisking until the mixture is smooth, well-combined, and slightly lightened in color.

Step 3: Whisk the Dry Ingredients

In a separate medium bowl, combine the flour, baking soda, cinnamon, nutmeg, cardamom, and salt. Whisk them together to ensure the spices and leavening are evenly distributed throughout the flour.

Step 4: Create the Cake Batter

Now, you will add the dry ingredients and the buttermilk to the wet ingredients. Do this by alternating in three additions, starting and ending with the dry ingredients (Dry -> Buttermilk -> Dry -> Buttermilk -> Dry). Mix with a spatula or wooden spoon after each addition until just combined. Tip: This alternating method prevents overmixing and ensures a tender crumb.

Step 5: Fold in Prunes and Walnuts

Gently fold the drained prunes and chopped walnuts into the finished batter until they are evenly distributed. Be careful not to overmix at this stage.

Step 6: Bake the Cake

Scrape the batter into your prepared 13×9 inch pan and spread it into an even layer. Bake for 45-60 minutes. You’ll know the cake is done when the edges are pulling away from the sides and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 7: Prepare the Buttermilk Icing

While the cake is baking, prepare the icing. In a medium-sized saucepan, combine the melted butter, sugar, buttermilk, molasses, vanilla, and salt. The pot might seem too large, but you need the space. Bring the mixture to a rolling boil over medium-high heat and cook, stirring occasionally, for 4-5 minutes. The mixture will swell up in the pan.

Step 8: Glaze the Hot Cake

As soon as you remove the cake from the oven, you need to glaze it. Using a fork or a skewer, gently poke holes all over the top surface of the hot cake. Immediately and carefully pour the hot icing evenly over the cake. The holes will help the cake absorb all of that delicious, buttery glaze. Let the cake cool completely in the pan before slicing and serving.

Nutritional Information

This is an estimate of the nutritional information per serving, assuming the cake is cut into 15 slices.

• Calories: 420 kcal
• Protein: 5 g
• Fat: 22 g
• Carbohydrates: 53 g
  • Sugar: 35 g
• Fiber: 2 g

Disclaimer: These values are approximate and will vary based on the specific ingredients and brands used.

Healthier Alternatives & Variations

This classic cake is a treat, but you can make a few adjustments to suit your preferences.

• Reduce Sugar: You can reduce the sugar in the cake batter by up to ¼ cup and in the icing by half for a less sweet, but still delicious, version.
• Flour Power: For added fiber and a nuttier taste, substitute half of the all-purpose flour with whole wheat or spelt flour.
• Gluten-Free Option: This recipe adapts beautifully to be gluten-free! As noted in the ingredients, simply use 2 cups (250g) of a good measure-for-measure gluten-free flour blend and add 2 teaspoons of xanthan gum.

Serving Suggestions

This cake is wonderfully rich and moist, making it a perfect dessert that doesn’t need much accompaniment.

• Warm and Cozy: Serve a warm slice on its own with a hot cup of coffee, tea, or a cold glass of milk.
• A La Mode: For an extra decadent treat, top a warm slice with a small scoop of vanilla bean ice cream. The creaminess is a perfect contrast to the warm spices.
• Holiday Favorite: This Prune Cake is a fantastic and unique addition to any holiday dessert table or potluck, as it travels well and stays moist for days.

Common Mistakes to Avoid

Follow these tips to ensure your old-fashioned cake turns out perfectly every time.

• Not Draining the Prunes Enough: Leaving too much water in the soaked prunes can make the cake’s texture dense or gummy. Solution: After soaking, place the prunes in a fine-mesh sieve and gently press on them with a spatula to squeeze out as much excess liquid as possible.
• Overmixing the Batter: Vigorously mixing after adding the flour will develop the gluten and result in a tough, dry cake. Solution: Mix the dry and wet ingredients only until they are just combined. A few small streaks of flour are okay before you fold in the prunes and nuts.
• Icing Boiling Over: The buttermilk icing swells significantly as it boils. Solution: Use a medium-sized saucepan that appears too big for the ingredients. This will give the mixture plenty of room to bubble up without making a mess on your stovetop.

Storing Tips

One of the best things about this cake is how well it keeps!

• Room Temperature: Store the cake covered in its pan at room temperature for up to 5 days. The cake actually becomes moister and more flavorful on the second and third days as the glaze continues to soak in.
• Refrigerating: While not necessary, you can refrigerate the cake. Be sure to let it come to room temperature before serving for the best flavor and texture.
• Freezing: This cake freezes beautifully. You can freeze the entire cake in its pan (well-wrapped) or freeze individual slices. Thaw at room temperature before enjoying.

Conclusion

This Old-Fashioned Prune Cake is more than just a dessert; it’s a piece of history, a treasured family recipe that has stood the test of time for a reason. Its incredible moistness, warm blend of spices, and the unforgettable buttermilk icing create a comforting and sophisticated treat that will win over even the most skeptical eaters. It’s the perfect cake to share at your next special occasion, carrying on a delicious tradition.

We hope you enjoy making and savoring this timeless classic as much as we do. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, heirloom recipes delivered straight to your inbox.

FAQs

Q1. Can I use a different nut instead of walnuts?

Absolutely! Pecans would be a fantastic substitute and pair beautifully with the flavors of the cake. You could also omit the nuts entirely if you have an allergy or preference.

Q2. Do I have to use buttermilk?

Buttermilk is highly recommended as its acidity reacts with the baking soda to create a very tender crumb. If you don’t have any, you can make a quick substitute: add one tablespoon of lemon juice or white vinegar to a measuring cup, then fill it with regular milk to the one-cup line. Let it sit for 5-10 minutes before using.

Q3. Can I bake this Prune Cake in a Bundt pan?

Yes, this recipe works wonderfully in a well-greased and floured 10- or 12-cup Bundt pan. The baking time will be similar, but start checking for doneness around the 45-minute mark as pan shapes can alter bake times.

Q4. Why did my icing turn grainy or crystallize?

This can happen if sugar crystals form on the side of the saucepan while the icing is boiling. Solution: To prevent this, you can use a wet pastry brush to wipe down the sides of the pot as the mixture comes to a boil. Also, avoid stirring too much once it has reached a rolling boil.

The Best Old-Fashioned Prune Cake (Moist & Spiced!)

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 30 minutes
• Yield: 15 slices 1x

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Description

A tender, spice-kissed vintage prune cake soaked with hot buttermilk icing. Extra moist, deeply aromatic, and impossibly nostalgic—perfect for potlucks and holidays.

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Ingredients

Units USM Scale 1x2x3x

Old-Fashioned Prune Cake

• 1 cup California prunes (minced (about 28-30 prunes))
• 2 cups boiling water (for soaking the prunes)
• 1 cup neutral baking oil (canola, vegetable, or light olive oil)
• 1 1/2 cups granulated sugar
• 1 Tbsp pure vanilla extract
• 3 large eggs (preferably at room temperature)
• 2 cups all-purpose flour (or a gluten-free alternative)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 1 tsp coarse kosher salt
• 1 cup buttermilk (at room temperature)
• 1 cup walnuts (roughly chopped)

Buttermilk Icing

• 1/4 cup unsalted butter (melted)
• 1 cup granulated sugar
• 1/2 cup buttermilk
• 2 tsp molasses
• 1 tsp pure vanilla extract
• 1 pinch coarse kosher salt

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Instructions

1. Prepare the prunes and pan: Place the minced prunes in a large heatproof bowl and carefully pour the boiling water over them. Let soak for 20 minutes to soften and plump. Meanwhile, preheat oven to 300°F (150°C). Generously grease a 13×9 inch baking pan. After 20 minutes, drain the prunes well in a colander, gently pressing to remove excess water.
2. Combine the wet ingredients: In a large mixing bowl, whisk together the oil, sugar, vanilla, and eggs until smooth and slightly lightened in color.
3. Whisk the dry ingredients: In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, cardamom, and salt until evenly combined.
4. Create the batter: Add the dry ingredients and buttermilk to the wet ingredients in three alternating additions (Dry → Buttermilk → Dry → Buttermilk → Dry), mixing after each just until combined.
5. Fold in prunes and walnuts: Gently fold the drained prunes and chopped walnuts into the batter until evenly distributed. Do not overmix.
6. Bake: Spread the batter evenly in the prepared pan. Bake 45–60 minutes, until the edges pull from the sides and a toothpick in the center comes out clean or with a few moist crumbs.
7. Prepare the buttermilk icing: While the cake bakes, combine melted butter, sugar, buttermilk, molasses, vanilla, and salt in a medium saucepan. Bring to a rolling boil over medium-high heat and cook 4–5 minutes, stirring occasionally (mixture will rise).
8. Glaze the hot cake: Immediately after the cake comes out, poke holes all over the top with a fork or skewer and carefully pour the hot icing evenly over. Cool completely in the pan before slicing.

Notes

Gluten-free: Substitute a quality 1:1 gluten-free flour blend for the all-purpose flour.
Nuts: Swap walnuts with pecans or omit.
Storage: Cover and keep at room temperature for 2 days or refrigerate up to 5 days; the glaze keeps the crumb moist.

• Prep Time: 35 minutes
• Cook Time: 55 minutes
• Category: Cake, Dessert
• Cuisine: American

Nutrition

• Calories: 420
• Sugar: 35
• Sodium: 230
• Fat: 22
• Saturated Fat: 6
• Carbohydrates: 53
• Fiber: 2
• Protein: 5
• Cholesterol: 35