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.
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?
The cake looks so unassuming, but the flavor is melt-in-your-mouth delicious. This Prune 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. “Prune Cake?”. “Yes, trust me!”…Maybe just tell them it’s Dried Plum Cake.
Prune Cake with Buttermilk Glaze
Ingredients
For the cake:
- 1 cup Prunes
- 1 cup Sugar
- 3 large Eggs
- 1 cup light Olive Oil or cooking oil of your choice
- 1 ½ cup All Purpose Flour sifted or stir with whisk
- 1 teaspoon Baking Soda
- 1 teaspon 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 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 oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and 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: Combine all icing ingredients 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.
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.
Adapted from Pioneer Woman
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 🙂
My most favorite dessert! Your recipe looks amazing! I think I’ll make this for Christmas.
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!
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. 🙂
Can I ask, is it possible to freeze this cake?
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!
300 degrees? I’m going to try this but want to make sure that temp is right……
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! 🙂
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.
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!
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.
Thanks Chris, I agree, this cake is such a delightful surprise when tasted. Love the wine pairing. Thanks for the recommendation!
I use strained baby food prunes instead of cooking prunes. No one has noticed yet.
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!
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?
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.