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.
Ingredients
Units
Scale
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
Instructions
- 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.
- Combine the wet ingredients: In a large mixing bowl, whisk together the oil, sugar, vanilla, and eggs until smooth and slightly lightened in color.
- Whisk the dry ingredients: In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, cardamom, and salt until evenly combined.
- 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.
- Fold in prunes and walnuts: Gently fold the drained prunes and chopped walnuts into the batter until evenly distributed. Do not overmix.
- 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.
- 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).
- 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
