Prune-tastic spice cake

    45 min

    Cooked prunes and prune juice make this cake sweet and very moist. The addition of walnuts and spices like nutmeg, cloves and allspice ensure that there is nothing 'pruned' from rich flavour or sweet treat yumminess!

    22 people made this

    Serves: 24 

    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teasopon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground allspice
    • 110g margarine
    • 200g caster sugar
    • 2 eggs
    • 240ml prune juice
    • 170g prunes - cooked, stoned and chopped
    • 115g chopped walnuts

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 20x30cm baking tin.
    2. Sift the flour, bicarbonate of soda, salt, ground cinnamon, nutmeg, cloves and allspice. Set aside.
    3. Cream the margarine with the caster sugar. Blend in the eggs one at a time and beat well for 1 minute. Add the dry ingredients alternately with the prune juice, then stir in the prunes and nuts. Pour mixture into the prepared baking tin.
    4. Bake at 180 C / Gas 4 for 30 minutes or until done.

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    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    This cake tastes great and really is so easy to put together but the directions says to bake in 30 minutes. It was a good thing I was looking out for the cake because it only took 20 minutes to bake.  -  29 May 2000  (Review from Allrecipes US | Canada)


    A tasty, moist cake. I followed one reviewer's suggestion and boiled the prunes in prune juice, then strained them and added more juice to make up the 1 cup. My other changes to the recipe were: cutting the sugar by half (you won't miss it)and adding a few tablespoons of cocoa powder. I omitted the clove, nutmeg and allspice for this one. The chocolate prune combination turned out very yummy without being too rich or sweet.  -  08 Mar 2008  (Review from Allrecipes US | Canada)


    This was a really beautiful cake and was raved about by everyone who tasted it.I cooked it in a 10inch round tin and it took longer than specified (nearly double the time).It has great keeping qualities and stays beautifully moist.  -  17 Oct 2001  (Review from Allrecipes US | Canada)