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.

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Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
12
Yield:
1 Bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Icing:

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

  • Invert cake onto a platter and pour hot icing over the cake.

Nutrition Facts

631 calories; protein 5.8g 12% DV; carbohydrates 73.2g 24% DV; fat 37g 57% DV; cholesterol 28.5mg 10% DV; sodium 335.7mg 13% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2013
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 plums. It was so moist it was almost a pudding. I won a blue ribbon with this at the fair. The fact that it says "prune" makes people shun it. If you just call them plums the think it is amazing! And they are correct. Thanks for sharing a truly tasty treat. I hope people will try it. Read More
(10)

Most helpful critical review

Rating: 2 stars
11/23/2014
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 cups buttermilk. The cake came out perfect fluffy moist. With the few changes I'll be making every year at the holidays! Read More
(3)
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/30/2013
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 plums. It was so moist it was almost a pudding. I won a blue ribbon with this at the fair. The fact that it says "prune" makes people shun it. If you just call them plums the think it is amazing! And they are correct. Thanks for sharing a truly tasty treat. I hope people will try it. Read More
(10)
Rating: 2 stars
11/23/2014
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 cups buttermilk. The cake came out perfect fluffy moist. With the few changes I'll be making every year at the holidays! Read More
(3)
Rating: 4 stars
08/24/2014
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 Read More
(3)
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Rating: 5 stars
11/12/2013
We all really enjoyed this! Even my 3 wee ones!! Made exactly as written! Will def make again! Read More
(3)
Rating: 5 stars
11/06/2018
THIS IS NOT A PICTURE OF MY PRUNE CAKE....IT IS MY RECIPE BUT NOT THE PICTURE OF MY CAKE. THIS LOOKS HORRIBLE AND IS INSULTING. GAHoleIn1GAL Read More
(1)
Rating: 5 stars
10/06/2019
I can't say it's the best cake I ever had but it was tasty. Very easy to make and spiced just right. I used a mixture of prunes and dried apricots and it worked out fine. I cut the nuts down to one cup. The cake was nice and moist. I made a cream cheese frosting to go on it. Everyone went back for seconds. I would make it again. A perfect cake for autumn with a hot cup of coffee. Read More
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Rating: 5 stars
04/05/2017
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. Read More
Rating: 5 stars
11/22/2014
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 piece of it with raspberry sauce and white chocolate sauce. Then ate my next piece plain. Both were great! Read More