Old-Fashioned Prune Cake
What’s a prune farmer’s favorite way to eat prunes? Well, for the Mitchell family, the choice is easy: this Old-Fashioned Prune Cake recipe takes the (ahem) cake. A soft, prune-studded spice cake is covered in a buttery-sweet glaze that has everyone going back for another slice (or two.)
For the cake:
- 1 heaping cup California prunes, minced (28-30 prunes)
- 2 cups boiling water
- 1 cup neutral baking oil or olive oil
- 1 1/2 cups sugar
- 1 tablespoon vanilla extract
- 3 eggs
- 2 cups all-purpose flour (or 2 cups gluten-free flour + 2 teaspoons xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1 teaspoon coarse kosher salt
- 1 cup buttermilk
- 1 cup walnuts, roughly chopped
For the icing:
- 1/4 cup melted butter
- 1 cup sugar
- 1/2 cup buttermilk
- 2 teaspoons molasses
- 1 teaspoon vanilla extract
- 1 pinch coarse kosher salt
Bake the cake:
Place the minced prunes in a large bowl and cover with boiling water. Soak for 20 minutes, then drain thoroughly.
Preheat the oven to 300°F and spray a 13×9 metal or glass baking pan with cooking spray. Set aside.
In a large mixing bowl combine the oil, sugar, vanilla, and eggs. Whisk to combine.
In a separate mixing bowl combine the flour (or gluten-free flour + xanthan gum), baking soda, cinnamon, nutmeg, cardamom, and salt. Whisk to combine.
Add the dry ingredients to the egg mixture alternating with the buttermilk in 3 additions. Stir to combine. Fold in the drained prunes and walnuts.
Scrape the mixture into the prepared pan and bake for 45-60 minutes until cooked through and a toothpick in the center comes out clean.
While the cake is baking, make the icing:
Combine all of the ingredients into a medium-sized saucepan. It will seem like the pot is too big, but the sugar mixture needs room to swell up in the pan. Bring to a boil and cook for 4-5 minutes or just before the softball stage.
While the cake is hot from the oven and still in the pan pour the icing over the cake. Use a fork to gently poke holes all around the top of the cake so that it can absorb the icing.
Sugar in the cake recipe can be substituted for 1/2 cup monk fruit.