*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My husband and I love this cake! It is moist and delicious as well as beautiful. I like to change recipes to make them healthier, so for the fat, I used 1/2 cup unsalted butter, about 1/4 cup coconut oil and about 1/4 cup unsweetened applesauce. For the flour, I used a mixture of white wheat grain, oats and flax that I ground in my VitaMix. I used brown sugar and baked in a large bundt cake pan (see photo above). Otherwise, I followed the recipe exactly as written. It was the first time I have ever tried prune cake and I was delighted! I will use this one a lot. It is wonderful with herbal tea. Thank you, LauraT!
this is a very good cake moist and the taste is outstanding. I put a glaze on mine yum. My glaze was butter lemon and orange juice sugar and powder sugar did not measure but you should be able to figure it out. I used 1cup of white sugar and a half of a cup of brown sugar and i used a teaspoon of orange extract with the vanilla in the cake batter
This is so moist and delicious! I made half a recipe for six (6) jumbo muffins that baked perfectly at 350 deg F for 25 min. I replaced the shortening with a small cup of unsweetened apple sauce and 1 tblsp of coconut oil. I cut back on the sugar (which I normally do) by about 1/4 cup using a combination of white and brown sugar and used 1 full tsp of vanilla. I also added the optional walnuts plus 1 tblsp of ground flax seed. I topped the muffins with turbinado sugar and walnuts before baking which gave them a nice crunch. The spice amounts are spot-on for a delicious spice cake taste but even better knowing there are prunes in this (but you would never know it)! I just had one with a hot cup of tea and it was excellent! Thanks for a great recipe LauraT!
This is a slightly different version of a recipe that was passed down from my grandma. I use 2 9 inch round pans and ice with the following recipe: 4 tablespoons butter melted, 1/4 teaspoon lemon juice, juice from the stewed prunes, confectioners sugar and cinnamon to taste.
This is a terrific recipe. Super moist and delicious! It makes a lot. I don't have a 9" tube pan so mine ended up in two 9" round pans plus the extra in a bread pan. I baked all three at once for 30 minutes. Also to stew prunes easily try one of these methods: 1) Put them in a pan cover with water and simmer on low for 20-ish minutes or until they look plump. 2) Put them in a container cover them with water and leave them in the fridge overnight. You can also add a touch of lemon juice to either method.
This is delicious. Spice balance is perfect. I used butter instead of shortening and reduce sugar by a half cup, but this was an excellent way to use up a bag of prunes. I will definitely make this again... and again. Great for gatherings because it's a nice big cake when made in a bundt pan. Just really excellent.
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