Prune Cake with Buttermilk Glaze
This old-fashioned prune cake is exceptionally moist and warmly spiced with cinnamon, nutmeg, and allspice. Cooked prunes melt right into the batter, adding natural sweetness and a tender texture, while a warm buttermilk glaze poured over the freshly baked cake gives it a rich, caramel-like finish.
Servings: 12
Calories: 226kcal
Ingredients
For the cake-
- 1 cup Prunes
- 1 cup light olive oil or neutral oil of choice
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 cup buttermilk
- 1 tsp vanilla extract
For the buttermilk glaze-
- 1 cup granulated sugar
- 1 tsp water
- ½ cup buttermilk
- ½ tsp baking soda
- ¼ cup butter
- ½ tsp vanilla extract
Instructions
- Prepare the pan: Preheat the oven to 300°F. Butter a 9×13-inch baking dish and set aside.
- Cook the prunes: Place the prunes in a medium saucepan and cover with water. Bring to a boil and cook until very soft, about 8 minutes. Drain well, then mash the prunes and set aside.1 cup Prunes
- Mix the wet ingredients: In a large bowl, whisk together the oil, sugar, and eggs until well combined.1 cup light olive oil, 1 cup granulated sugar, 3 large eggs
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, nutmeg, allspice, and cinnamon until evenly combined.1 ½ cup all-purpose flour, 1 tsp baking soda, 1 tsp ground nutmeg, 1 tsp ground allspice, 1 tsp ground cinnamon
- Finish the batter: Add the dry ingredients to the wet ingredients along with the buttermilk and vanilla. Stir gently just until combined. Fold in the mashed prunes until evenly incorporated.1 cup buttermilk, 1 tsp vanilla extract
- Bake the cake: Pour the batter into the prepared baking dish and spread evenly. Bake for 35 to 40 minutes, or until the cake is set and a toothpick inserted near the center comes out clean or with a few moist crumbs. When the cake has about 5 minutes remaining, begin making the buttermilk glaze.
Make the glaze
- Combine the glaze ingredients: Add the sugar, water, buttermilk, baking soda, butter, and vanilla to a medium saucepan. Cook over medium heat until the mixture comes to a slow boil.1 cup granulated sugar, 1 tsp water, ½ cup buttermilk, ½ tsp baking soda, ¼ cup butter, ½ tsp vanilla extract
- Cook until golden: Boil without stirring for 5 to 7 minutes, watching the color closely. The glaze is ready when it turns a deep golden caramel color but is still thin and easily pourable. Do not cook it to the soft-ball stage or until it becomes thick and sticky.
- Glaze the warm cake: Remove the cake from the oven and immediately pour the hot buttermilk glaze evenly over the top. Let the cake rest on the counter so the glaze can settle into the surface before serving.
- Serve: This cake is especially delicious served slightly warm.
Notes
- The 300°F oven temperature is correct. The cake bakes gently at the lower temperature, helping it stay exceptionally moist.
- Cook the prunes until very soft. They should mash easily and blend into the batter rather than remaining in large pieces.
- Baby food prunes can be substituted. Use 1 cup plain baby food prunes in place of the cooked and mashed dried prunes. No cooking is necessary.
- Watch the glaze rather than relying only on the clock. You’re looking for a deep golden color and a thin, pourable consistency. Don’t let it cook until it becomes thick like caramel.
- Time the glaze with the cake. Starting it during the final few minutes of baking allows you to pour the hot glaze over the cake shortly after it comes out of the oven.
- To reheat the whole cake: Warm it in a 200°F oven for about 5 minutes.
- To reheat individual slices: Microwave for about 10 seconds, or just until slightly warm.
Nutrition
Calories: 226kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 218mg | Potassium: 178mg | Fiber: 1g | Sugar: 23g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg