Prune Cake with Buttermilk Glaze

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Prune Cake with Buttermilk Glaze
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Prune Cake with Buttermilk Glaze

Recipe by Anything But Lima BeansCourse: DessertDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

My friend Bob was reminiscing about a prune cake his mother made him as a child. So after a little search, this prune cake was confirmed to be very similar to his memory of his mom’s cake! Bonus is the kitchen is left with a wonderful aroma from the spices in the cake! It is a very moist cake and the glaze is amazing with a caramel flavor. Don’t turn your nose up to using prunes…..you end up with a delicious cake more spice forward than prune.

Ingredients

  • 1/2 cup Prunes

  • 1/2 cup olive oil or another cooking oil

  • 1/2 cup sugar

  • 2 large eggs

  • 3/4 cup flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon pumpkin spice or allspice

  • 1/2 teaspoon cinnamon

  • 1/2 cup buttermilk

  • 1/2 teaspoon vanilla

  • For Icing:

  • 1/2 cup sugar

  • 1/2 teaspoon water

  • 1/4 cup buttermilk

  • 1/4 teaspoon baking soda

  • 2 Tablespoon butter

  • 1/4 teaspoon vanilla

Directions

  • Preheat oven to 300 degrees. Butter pie dish or 8X8 inch square pan.
  • Place prunes in sauce pan and cover with water. Bring water to a low boil and cook prunes for 8 minutes. Drain juice (which you can keep and drink!). Mash prunes and then set aside.
  • Combine oil, sugar and eggs. Whisk together. Sift in dry ingredients into wet ingredients and stir until combined. Add in 1/2 cup buttermilk and vanilla and stir until combined. Add mashed prunes and stir until combined. Pour batter into prepared baking dish. Bake for 35-40 minutes.
  • Icing recipe
  • 10 minutes before cake is finished cooking, combine icing ingredients into a sauce pan. Cook over medium heat bringing mixture to a slow boil. Allow the mixture to boil for 5 to 7 minutes without stirring until icing starts to turn a caramel color.
  • Remove cake from oven when cooking is completed and pour icing immediately over the cake.
  • Serve cake warm. Can top with whipped cream.

Notes

  • If you want a 9 X 12 size cake, double all ingredients, except only use 3 eggs.

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