{"id":121904,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/prune-cake-with-glaze\/"},"modified":"2024-02-16T14:28:36","modified_gmt":"2024-02-16T20:28:36","slug":"prune-cake-with-glaze","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/prune-cake-with-glaze\/","title":{"rendered":"Prune Cake"},"content":{"rendered":"<p>Don\u2019t turn your nose up to prunes just yet! There\u2019s a reason why <a href=\"https:\/\/www.tasteofhome.com\/collection\/shared-vintage-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/shared-vintage-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">vintage recipes<\/a> have stood the test of time, and this Grandma-approved prune cake recipe is one for the books. This cake is moist and delicate, filled with sugary prunes, sweet cinnamon and spicy nutmeg. A sticky-sweet glaze soaks into the warm cake for the ultimate indulgent finish. Grandma really does know best.<\/p>\n<h2>Prune Cake Ingredients<\/h2>\n<ul>\n<li><strong>All-purpose flour:<\/strong> We like to think of all-purpose flour as the Goldilocks of flours. Not too dense like bread flour, but not too delicate like cake flour. All-purpose flour is just right.<\/li>\n<li><strong>Spices:<\/strong> Cinnamon and nutmeg really cozy up this prune cake recipe with their warm, sweet and spicy flavors.<\/li>\n<li><strong>Buttermilk:<\/strong> The rich tanginess that buttermilk imparts is unbeatable. Buttermilk also kickstarts baking soda to help with rising.<\/li>\n<li><strong>Dried plums:<\/strong> Dried plums are prunes! You can purchase them at most grocery stores and online retailers. See our tips below on how to cook prunes, plus tips for purchasing canned prunes.<\/li>\n<li><strong>Chopped nuts:<\/strong> Use your favorite nuts here. Walnuts, pecans, hazelnuts and almonds would all be perfect in this prune cake recipe. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-module=\"content engagement\" data-position=\"embedded links\">Toast the nuts<\/a> beforehand to unleash their rich nuttiness!<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Create the batter<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, whisk together the sugar, all-purpose flour, baking soda, nutmeg, cinnamon and salt. Add the oil, eggs, buttermilk and vanilla, and whisk until just combined and only a few flour streaks remain. Fold in the prunes and nuts.<\/p>\n<h3>Step 2: Bake<\/h3>\n<p>Pour the batter into an ungreased 13&#215;9-inch baking pan. Using a mini offset spatula, smooth the top if need be. Bake the cake until a toothpick comes out clean, about 45 minutes.<\/p>\n<h3>Step 3: Make the sauce<\/h3>\n<p>Meanwhile, stir together the cubed butter, buttermilk, vanilla, baking soda and sugar in a saucepan. Bring the mixture to a boil, and boil for two minutes, stirring occasionally.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You can start this step during the final five minutes or so of the cake bake time. This way, the cake will be ready to take out of the oven right around the same time the sauce is ready.<\/p>\n<h3>Step 4: Pour the sauce on the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1956523\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Prune-Cake-with-Glaze-TBZ22_6222_DR_05_03_2bC.jpg?fit=700%2C1024\" alt=\"Prune Cake With Glaze sliced and served in plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour the sauce over the hot cake. Leave the cake in the pan to cool.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Swap in a different fruit:<\/strong> If you don\u2019t have the time to cook dried plums into prunes, feel free to swap in another stone fruit. Apricots, peaches and cherries are all stone fruits that would be perfect in this recipe.<\/li>\n<li><strong>Add flavor to the prunes:<\/strong> Add spices and lemon juice when rehydrating the prunes to enhance the flavor of the cake even more.<\/li>\n<li><strong>Bake in a different pan:<\/strong> According to our <a href=\"https:\/\/www.tasteofhome.com\/article\/baking-pan-conversions\/\" data-name=\"www.tasteofhome.com\/article\/baking-pan-conversions\/\" data-module=\"content engagement\" data-position=\"embedded links\">baking pan conversions<\/a> guide, this prune cake recipe can be baked in two 9-inch cake pans instead of one 13&#215;9-inch pan. This is a great option if you want to pass out a cake to another home, or save and freeze one to eat at a later time!<\/li>\n<\/ul>\n<h2>How should you store prune cake?<\/h2>\n<p>To store prune cake, allow it to cool completely to room temperature. Cover the pan with storage wrap, or place the cake in an airtight container like a cake keeper. The cake can last for up to five days at room temperature. Because of the glaze, avoid placing storage wrap directly on the cake.<\/p>\n<p>To freeze, allow the cake to cool completely to room temperature. Cover the pan with storage wrap and aluminum foil, or slice the cake and place in an airtight container. Prune cake can last in the freezer for up to two months. Thaw overnight in the fridge, or go the extra mile by gently reheating it in the oven to reawaken its sugary glaze.<\/p>\n<h2>Prune Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1956522\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Prune-Cake-with-Glaze-TBZ22_6222_DR_05_03_3b.jpg?fit=700%2C1024\" alt=\"Prune Cake With Glaze slices in a plate with a cup of tea\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How should you cook the prunes for this prune cake recipe?<\/h3>\n<p>Prunes are dried plums, so by cooking them, you\u2019re basically rehydrating and softening them. You can buy cooked prunes at the store. Look for cans or jars labeled &#8220;stewed&#8221; or &#8220;ready-to-eat&#8221; and come in a syrup or juice. You\u2019ll also want to be sure to buy pitted prunes so that you don\u2019t have to go to the trouble of removing all the pits.<\/p>\n<p>All this being said, it\u2019s incredibly easy to cook your own at home. To cook prunes, combine 2 cups water per pound dried prunes in a saucepan. Bring to a boil, then remove from heat, and let cool to room temperature.<\/p>\n<p>If you happen to have any leftover prunes after using them in this prune cake recipe, use them up in some of our other <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/fruits\/dried-fruits\/prunes\/\" data-name=\"www.tasteofhome.com\/recipes\/ingredients\/fruits\/dried-fruits\/prunes\/\" data-module=\"content engagement\" data-position=\"embedded links\">prune recipes<\/a>!<\/p>\n<h3>How should you serve prune cake?<\/h3>\n<p>You can serve this prune cake either warm or chilled. However, serving it hot out of the oven is not recommended for two reasons. First, you\u2019ll want to be sure to allow enough time for the glaze to fully soak into the cake. Second, this cake is quite moist, so you want to give it enough cooling time so it doesn\u2019t crumble when cut. It has its own glaze, so it doesn\u2019t need a sauce, but a scoop of vanilla ice cream would go nicely alongside it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our prune cake recipe serves up slices of warm, sticky, sweet cake. It can only get better with a scoop of ice cream.<\/p>\n","protected":false},"author":7955,"featured_media":1800302,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,305744,304328,306138,304288,305487,307153,304338,307104,303966,303887,306848,304268,307449,307184,324623,304016,304005,304150,303883],"categories-v2":[308503,308500,310461,309438,311389,308988,308984,308481,311910,259620,310796,310199,308992,310155,308495,308478,309603,259483,310465,310232,309177,308579,308549,309434,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"Old-Fashioned Molasses Cake","post_link":"\/recipes\/old-fashioned-molasses-cake\/","post_image":"\/wp-content\/uploads\/2024\/10\/Old-Fashioned-Molasses-Cake_EXPS_TOHD24_25818_DianaRattray_6_Social.jpg"},{"post_title":"How to Decorate a 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Cake","post_link":"\/recipes\/chocolate-ganache-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Ganache-Cake_EXPS_FT22_35322_ST_12_06_1.jpg"},{"post_title":"Cake with Peaches","post_link":"\/recipes\/cake-with-peaches\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cake-with-Peaches_exps23513_W101973175A10_06_3bC_RMS.jpg"},{"post_title":"Smash Cake","post_link":"\/recipes\/baby-smash-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_DIYDAP23_273400_DR_05_19_4bC.jpg"},{"post_title":"White Cake with Raspberry Sauce","post_link":"\/recipes\/white-cake-with-raspberry-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18706_TH10299D5.jpg"},{"post_title":"Cherry Upside-Down Cake","post_link":"\/recipes\/cherry-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cherry-Upside-Down-Cake_exps50839_THHC1997843C09_09_4bC_RMS.jpg"},{"post_title":"Chocolate & Grand Marnier Cake","post_link":"\/recipes\/chocolate-grand-marnier-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Grand-Marnier-Cake_exps72840_THCM143200A09_05_9bC_RMS.jpg"},{"post_title":"Apple-Walnut Cake with Orange Glaze","post_link":"\/recipes\/apple-walnut-cake-with-orange-glaze\/","post_image":"\/wp-content\/uploads\/2017\/09\/Apple-Walnut-Cake-with-Orange-Glaze_EXPS_HCK17_75786_B09_13_4b.jpg"},{"post_title":"Caramel-Glazed Apple Cake","post_link":"\/recipes\/caramel-glazed-apple-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41659_RX1442824D52.jpg"},{"post_title":"Cranberry-Orange Cake with Lemon Glaze","post_link":"\/recipes\/cranberry-orange-cake-with-lemon-glaze\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cranberry-Orange-Cake-with-Lemon-Glaze_EXPS_THCA17_154962_B09_15_1b.jpg"},{"post_title":"Spice Cake with Frosting","post_link":"\/recipes\/spice-cake-with-frosting\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Prune Bundt Cake","post_link":"\/recipes\/prune-bundt-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13082_CB1284C237A.jpg"},{"post_title":"Prune Cake","post_link":"\/recipes\/prune-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3782_CX1207C47A.jpg"},{"post_title":"Blueberry Pan-Cake with Maple Frosting","post_link":"\/recipes\/blueberry-pan-cake-with-maple-frosting\/","post_image":"\/wp-content\/uploads\/2017\/09\/Blueberry-Pan-Cake-with-Maple-Frosting_EXPS_THSO17_204399_B04_25_1b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Prune-Cake-with-Glaze_EXPS_TBZ22_6222_DR_05_03_3b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/prune-cake-with-glaze\/","name":"Prune Cake","datePublished":"2018-01-01","dateModified":"2024-02-16","prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Prune-Cake-with-Glaze_EXPS_TBZ22_6222_DR_05_03_3b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Our prune cake recipe serves up slices of warm, sticky, sweet cake. It can only get better with a scoop of ice cream.","recipeIngredient":["1-1\/2 cups sugar","2 cups all-purpose flour","1 teaspoon baking soda","1 teaspoon ground nutmeg","1 teaspoon ground cinnamon","1 teaspoon salt","1 cup canola oil","3 large eggs, beaten","1\/2 cup buttermilk","1 teaspoon vanilla extract","1 cup chopped pitted dried plums (prunes), cooked","1 cup chopped nuts","TOPPING:","1\/2 cup butter, cubed","1\/3 cup buttermilk","1 teaspoon vanilla extract","1\/2 teaspoon baking soda","3\/4 cup sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the batter","text":"Preheat the oven to 350\u00b0F. In a large bowl, whisk together the sugar, all-purpose flour, baking soda, nutmeg, cinnamon and salt. Add the oil, eggs, buttermilk and vanilla, and whisk until just combined and only a few flour streaks remain. Fold in the prunes and nuts."},{"@type":"HowToStep","name":"Bake","text":"Pour the batter into an ungreased 13x9-inch baking pan. Using a mini offset spatula, smooth the top if need be. Bake the cake until a toothpick comes out clean, about 45 minutes."},{"@type":"HowToStep","name":"Make the sauce","text":"Meanwhile, stir together the cubed butter, buttermilk, vanilla, baking soda and sugar in a saucepan. Bring the mixture to a boil, and boil for two minutes, stirring occasionally. Editor's Tip: You can start this step during the final five minutes or so of the cake bake time. This way, the cake will be ready to take out of the oven right around the same time the sauce is ready."},{"@type":"HowToStep","name":"Pour the sauce on the cake","text":"Pour the sauce over the hot cake. Leave the cake in the pan to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Prune-Cake-with-Glaze-TBZ22_6222_DR_05_03_2bC.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 437 calories","fatContent":"25g fat (6g saturated fat)","cholesterolContent":"51mg cholesterol","sodiumContent":"351mg sodium","carbohydrateContent":"48g carbohydrate (32g sugars","fiberContent":"2g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest3355"},"reviewBody":"This is the cake I grew up on.  I am 60 years old.  My mother lost her copy of the recipe in a flood and passed away many years later.  I am so happy to find it again. Thanks for posting this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BeautifulBlonde"},"reviewBody":"Goes to show old recipes are the best!!!   This cake is moist, rich and yummy!  Warning:  I gained one lb. for each piece...it is so good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mk1967"},"reviewBody":"I grew up eating this cake...it has always been one of my favorites.  My mother passed the recipe down to me.  However, rather than the pitted prunes as called for in this recipe, we use 1 large jar of prune baby food.  Although \"yummy\" is probably not the first thing that comes to mind when you hear \"Prune Cake\" ...try it once and you will be hooked too...it is out of this world fabulous!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"6222","romance_copy_dek":"Our prune cake recipe serves up slices of warm, sticky, sweet cake. 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You can buy cooked prunes at the store\u2014look for cans or jars labeled as stewed or ready-to-eat and come in a syrup or juice. You\u2019ll also want to be sure to buy pitted prunes so that you don\u2019t have to go to the trouble of removing all the pits. All this being said, it\u2019s incredibly easy to cook your own at home.&nbsp;To cook prunes, combine 2 cups water per pound of dried prunes in a saucepan, bring to a boil, then remove from the heat and let cool. To enhance the flavor of the cake further, you can add spices and lemon juice, as we do in&nbsp;our recipe for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spiced-prunes\/\">spiced prunes<\/a>.<div>\r\nPrunes are underrated as an ingredient! Check out <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/fruits\/dried-fruits\/prunes\/\">all the ways you can use them<\/a> in your cooking.<h3>How should you serve prune cake?<\/h3>You can serve this prune cake either warm or cool; however, serving it hot is not recommended for two reasons. First, you\u2019ll want to be sure to allow enough time for the glaze to fully absorb into the cake. And second, this cake is quite moist, so you want to give it enough cooling time so it doesn\u2019t crumble when cut. It has its own glaze, so it doesn\u2019t need a sauce, but a scoop of vanilla ice cream would go nicely alongside it.\r\n<h3>How should you store prune cake?<\/h3>The best way to store this cake is to cover the pan or to place it in an airtight container, such as a cake keeper, at room temperature. It'll stay fresh for up to five days. Because of the glaze, avoid wrapping it in plastic; this will prevent sticking. If you do want to wrap and freeze pieces, first wrap them in waxed paper or parchment, then place them in an airtight container or freezer bag.<\/div><div>\r\nLooking for the best way to store all your baked goods?&nbsp;See <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-way-to-store-baked-goods\/\">our guide<\/a>.<br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/hwheaton\/\">Hazel Wheaton<\/a>, Taste Recipes Book Editor<\/i> <\/div>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51714,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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