Prune Cake

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Andrea Meyers - Prune CakeFollow Me on Pinterest

It’s a shame that fruitcake has earned such a horrible reputation. When I was growing up I didn’t like them, I think because the flavor seemed strong to my kid-size palette, but now I love a good moist fruitcake with plenty of real dried fruits and a dash of rum or other baking alcohol. Michael’s family has a prune cake recipe that been in the family for a long time, and his mom makes mini prune cakes as gifts at Christmas. It’s dense and moist and spicy, and just plain good. And it’s easy to make, so you have time to whip one up before Christmas Eve.

Andrea Meyers - Prune Cake

Prune Cake
 
Prep time
Cook time
Total time
 
Adapted from an old Meyers family recipe.
Author:
Serves: 1 (10-cup) Bundt or coffee cake
Ingredients
  • 1 cup (175 g) granulated sugar
  • 1/2 cup (113 g) unsalted butter
  • 2 eggs
  • 1 cup prunes
  • 2 cups (240 g) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1 cup (240 ml) buttermilk (See Variations below for a substitution.)
  • 1 teaspoon baking soda
  • 1 cup (160 g) raisins
  • 1/2 cup (57 g) chopped walnuts
Preparation
  1. In a small saucepan or microwave safe bowl, cover the prunes with water and bring to a boil or microwave on High for 2 minutes. Remove from heat and allow to rest, covered, for about 1 hour. Drain thoroughly and chop or mash.
  2. Preheat the oven to 350° F/175° C.
  3. In the mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs and beat until creamy. Add the cooked prunes and mix on low just until they are distributed.
  4. In the medium bowl, sift together the flour, baking powder, salt, cinnamon, cloves, and allspice. Stir the milk and baking soda together in the measuring cup. Add 1/3 of the flour and half the milk mixture to the butter and eggs, and mix well. Repeat, then add the remaining flour, mixing thoroughly. Stir in the raisins and chopped nuts.
  5. Bake in the preheated oven until a test toothpick comes out clean, about 1 hour. Remove from the oven and allow to cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool completely. Wrap tightly with plastic wrap to keep it fresh. Will keep in the freezer wrapped tightly and stored in a freezer bag for up to 3 months.
More Information
Equipment

10-cup Bundt or coffeecake pan, lightly coated with cooking spray
stand mixer with paddle attachment, or hand mixer and large bowl
small saucepan or medium microwave safe bowl
medium mixing bowl
wire cooling rack

Recipe Notes

Due to the density and moisture content, the cake will keep on the counter for a few days as long as you wrap it tightly in plastic wrap. After than you may want to freeze any remaining, but unlike fluffy cakes this one loves the freezer and thaws beautifully.

 

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[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. says

    The recipe sounds delicious, but my baking for this year is done! However, this would be a great recipe to include in my Book II for solar cooking. email me with the credit specifics, if it’s okay. Happy Holidays! Come visit when you can and don’t forget to check out my other blog, too!

  2. says

    Oh that cake sounds and looks delicious. There’s nothing like a moist and strong cake for Christmas. Bring out the rum I say! Hehe.

    Happy holidays!

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