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  • The Main Dish
  • 30 Minutes or Less
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Prune Cake with Buttermilk Glaze

18 Comments

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Prune cake with buttermilk icing is moist and easy. Prunes, cinnamon, allspice and nutmeg make this the best prune cake with a delicious buttermilk glaze.

Prune Cake with buttermilk glaze on a white plate with a fork

Yes, Prune Cake! This cake is moist, delicious and easy; something I’ve been wanting to make for awhile. How can you go wrong with the perfect combination of nutmeg, allspice and cinnamon?

Prune cake with buttermilk glaze on a white plate with a fork

The cake looks so unassuming, but the flavor is melt-in-your-mouth delicious. This cake is at its peak served nice and warm right as it’s finished. If you want to make this simple, flavorful cake ahead of time, warming the entire cake in the oven or individual slices in the microwave will give you the same results as fresh out of the oven. The name may have some people too skeptical to try it. Maybe just tell them it’s Dried Plum Cake. 🙂

Be sure to try some of my other simple cake recipes, like Ginger Pear Upside Down Cake with Lime Zest. Or Blueberry Coffee Cake.

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5 from 4 votes

Prune Cake with Buttermilk Glaze

Course Dessert
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 226
Author Good Dinner Mom

Ingredients 

For the cake:

  • 1 cup Prunes
  • 1 cup light Olive Oil, or cooking oil of your choice
  • 1 cup Sugar
  • 3 large Eggs
  • 1 ½ cup All Purpose Flour, sifted or stir with whisk
  • 1 teaspoon Baking Soda
  • 1 teaspoon Nutmeg
  • 1 teaspoon Allspice
  • 1 teaspoon Cinnamon
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract

For the Icing:

  • 1 cup plus 2 teaspoons, Sugar
  • 1 teaspoon Water
  • ½ cup Buttermilk
  • ½ teaspoon Baking Soda
  • ¼ cup Butter
  • ½ teaspoon Vanilla

Instructions

  • Preheat oven to 300 degrees. Butter a 9 x 13 inch baking dish and set aside.
  • Place 1 cup prunes in medium sauce pan and cover with water. Bring to a boil and cook until soft, approximately 8 minutes. Remove from heat, drain water, and mash on a plate. Set aside.
  • Combine 1 cup oil, 1 cup sugar, and 3 eggs. In a separate bowl, sift together 1 ½ cups flour, 1 teaspoons soda, 1 teaspoon nutmeg, 1 teaspoon allspice, and 1 teaspoon cinnamon. Combine wet and dry ingredients, add 1 cup buttermilk and 1 teaspoon vanilla and stir gently until just combined. Add mashed prunes and stir gently Pour batter into buttered baking dish and bake for 35 to 40 minutes. When cake has five minutes remaining, make the icing

Make the Icing:

  • Combine 1 cup and 2 teaspoons sugar, 1 teaspoon water, ½ cup buttermilk, ½ teaspoon baking soda, ¼ cup butter, and ½ teaspoon vanilla in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should pour easily.
  • Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.

Cook's Note:

  • If you are not able to serve immediately, you can reheat the entire cake in a 200 degree oven for approximately 5 minutes. Individual slices reheat in microwave for 10 seconds.
Nutrition Facts
Prune Cake with Buttermilk Glaze
Amount Per Serving
Calories 226 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 54mg18%
Sodium 218mg9%
Potassium 178mg5%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 340IU7%
Vitamin C 0.1mg0%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from Pioneer Woman

 

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Published on March 5, 2013

Comments

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    Recipe Rating




  1. susan white says

    October 17, 2022 at 6:56 AM

    5 stars
    Everyone LOVED it!!! It was a total hit. Most people had at least 2 if not 3 peices. I was glad I made two! Thanks for sharing Sally 🙂

    Reply
  2. pam says

    October 17, 2022 at 6:55 AM

    5 stars
    My most favorite dessert! Your recipe looks amazing! I think I’ll make this for Christmas.

    Reply
  3. Pat says

    March 13, 2021 at 7:30 AM

    Oh my this recipe sounds like my mama’s! Got to try it for sure! I remember her using sour milk not buttermilk. The glaze sounds like how she made it too! Thanks!

    Reply
    • Sally Humeniuk says

      March 15, 2021 at 7:18 AM

      Hi Pat! I’m so glad you found this recipe and hope you give it a try. Let me know how it compares to your mama’s recipe, I’d be honored if it is similar. 🙂

      Reply
  4. Meredith says

    February 10, 2021 at 9:12 PM

    Can I ask, is it possible to freeze this cake?

    Reply
    • Sally Humeniuk says

      February 11, 2021 at 7:09 AM

      Hi Meredith, I never have but I don’t see any reason that you couldn’t. Since the cake has a buttermilk glaze, however, you might need to reheat the cake a little in the oven before serving (rather than just bringing to room temperature). I would bring the cake to room temperature, preheat the oven to 300 degrees and put the cake in for around 10 minutes or so. Watch it though and bring it out just after you can tell the glaze is not thick. This cake is amazing, I hope you like it!

      Reply
    • Mari says

      January 27, 2023 at 10:14 PM

      Looks divine. Can this be baked in a Bundt pan and if so, do I need to adjust the temp and cooking times?

      Cannot wait to try this.

      Reply
      • Sally Humeniuk says

        January 28, 2023 at 8:21 AM

        Hi Mari, I’ve never made this in a bundt pan and I don’t recommend doing so with this recipe, at least. I don’t think there’s enough batter to fill a bundt pan as this is a rather thin cake.

        Reply
  5. Meredith Allen says

    December 7, 2018 at 2:30 PM

    300 degrees? I’m going to try this but want to make sure that temp is right……

    Reply
    • Sally Humeniuk says

      December 7, 2018 at 2:56 PM

      Hi Meredith! Yep, 300 degrees is correct. The cake is kind of thin so 300 is the perfect temperature to bake but also ensure a moist result. You have me craving it now. Thanks for stopping by to ensure it’s correct. Let me know what you think of it! 🙂

      Reply
  6. Pam says

    October 1, 2018 at 12:30 AM

    I have been looking for a prune cake and this looks delicious. I am curious about whether the prunes need to be peeled or just put it all in.

    Reply
    • Sally Humeniuk says

      October 2, 2018 at 2:31 PM

      Hi Pam, just put in the prunes as is. No need to peel them at all. Glad you found the recipe, it’s incredibly moist and flavorful. Thanks for stopping by!

      Reply
  7. Chris Kramer says

    April 7, 2018 at 6:32 AM

    5 stars
    What a sleeper this is! Totally unexpected! The cake came out so moist and delicious! I was actually surprised how it came out, not as “prune-y” as I thought, it was very sweet and mild, actually this goes great with wine! I would pair with a Sancerre after a light Lunch. If it were red meats for dinner like a steak or Lamb go with a Cabernet or Pinot Noir then just keep it flowing with this wine friendly dessert.

    Reply
    • Sally Humeniuk says

      April 7, 2018 at 3:14 PM

      Thanks Chris, I agree, this cake is such a delightful surprise when tasted. Love the wine pairing. Thanks for the recommendation!

      Reply
  8. Patricia says

    January 28, 2018 at 12:04 AM

    5 stars
    I use strained baby food prunes instead of cooking prunes. No one has noticed yet.

    Reply
    • Sally Humeniuk says

      January 28, 2018 at 4:46 AM

      Wow I love this idea, Patrica! You have me craving this delicious cake again and I’ll be using the baby food prunes and will add a footnote to the recipe. Thanks for sharing!

      Reply
    • Cathy says

      January 21, 2019 at 4:13 AM

      How much of the strained baby food prunes did you use. When I 1st saw the recipe, I bought the baby food to substitute. I bought 3 jars–is this enough?

      Reply
      • Sally Humeniuk says

        January 21, 2019 at 5:46 AM

        Hi Cathy, it was a blog follower who made the cake using baby food prunes. I think she substituted one for one in the recipe so 3 jars is more than enough. You’ll need only one cup of the baby food.

        Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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