Skip to main content New this month
Get the Allrecipes magazine

Prune Cake

Rated as 4.5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 25 m servings 631 cals
Original recipe yields 12 servings (1 Bundt cake)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 631 calories; 37 g fat; 73.2 g carbohydrates; 5.8 g protein; 29 mg cholesterol; 336 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 plu...

Most helpful critical review

I baked this cake exactly like the recipe and it turned out very dense didn't rise at all. Made some changes by adding 1tsp baking powder , a stick of butter and a total of 3 eggs also 1 3/4 cup...

Most helpful
Most positive
Least positive
Newest

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 plu...

I baked this cake exactly like the recipe and it turned out very dense didn't rise at all. Made some changes by adding 1tsp baking powder , a stick of butter and a total of 3 eggs also 1 3/4 cup...

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

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

I did not make any changes in the recipe. Followed it exactly and the cake turned out delicious! Everyone loved it. I used canola oil.

Great cake, brings back childhood memories! I made it in a regular cake pan and doubled the prunes. I didn't have buttermilk so I used 2% and added a couple tbsp of butter. I drizzled a piec...