Prune Cake

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Don't let the fact that this cake is made with prunes dissuade you from making it. It is delicious! It is a spice cake, but made very moist by pouring a buttermilk syrup over it after it is baked, and the prunes themselves taste great. It keeps really well, and is that rare cake that is even better a day or two after you bake it. This makes it a real good choice for a meal that will keep you too busy to bake a cake for dessert.


  • 12 Tbsp. butter
  • 1 1/2 cups sugar
  • 2 tsp. vanilla
  • 3 eggs
  • 2 cups flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 cup buttermilk
  • 2 cups chopped pitted prunes
  • 1 cup chopped walnuts


  • 1/2 cup buttermilk
  • 1 cup sugar
  • 4 Tbsp. butter
  • 1 tsp. vanilla


Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch pan.

Cream the butter well, then slowly add the sugar, beating until blended. Add the vanilla and eggs and beat well. Mix together the dry ingredients and add to the creamed mixture along with the buttermilk. Stir in the prunes and walnuts. Spread evenly in the prepared pan and bake for about 35 minutes, until a toothpick inserted in the center of the cake comes out clean.

While the cake bakes, prepare the buttermilk syrup. Combine the buttermilk, sugar, and butter in a small saucepan, and bring to a boil. Cook until the butter melts and the sugar dissolves. Remove from the heat and stir in the vanilla. Set aside until ready to use. Reheat if necessary; the syrup must be hot when poured over the cake.


When the cake comes out of the oven, use the tines of a fork to poke holes all over the top at 1/2 inch intervals. Drizzle the hot syrup over and let cool for a few hours before serving. Is very good topped with whipped cream.

Source: The Fannie Farmer Baking Book, by Marion Cunningham

By Free2B from North Royalton, OH

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November 9, 20110 found this helpful

After eating all that whale stew I just might need the "prune cake". LOL

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November 9, 20110 found this helpful

I love prunes and when I was a kid, dried prunes, dates or raisins (still on the stems) were our candy. We didn't get candy other than the real Hershey's Fudge or the lovely white Divinity that Mother would make a few times a year, so we were very happy with dried prunes, dates and raisins. I think most young people of today would think we were terribly mistreated or under-privileged. Little do they know. :-)


I add prunes to fruitcakes too when I have them, so this Prune Cake is one I'll enjoy trying.

Thanks Barb.

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