Spiced Prune Cake

    Spiced Prune Cake

    (56)
    4saves
    1hr35min


    55 people made this

    About this recipe: A dense and moist prune cake, that gets added moisture from a buttermilk drizzle at the end. A must try for anyone who likes prunes!

    Ingredients
    Serves: 12 

    • 250ml vegetable oil
    • 3 eggs
    • 300g caster sugar
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 225ml buttermilk
    • 1 1/4 teaspoons vanilla extract
    • 170g prunes, pitted and chopped
    • 150g chopped pecans
    • 175g butter
    • 175ml buttermilk
    • 1 1/2 teaspoons golden syrup
    • 300g caster sugar
    • 2 teaspoons vanilla extract

    Method
    Prep:35min  ›  Cook:1hr  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour Bundt cake tin or a 23cm tube cake tin.
    2. In a medium bowl, mix together flour, bicarb, salt, allspice, cinnamon and nutmeg. Set aside.
    3. In a large bowl, combine oil, eggs and 300g sugar. Beat 2 minutes at medium speed.
    4. Add flour mixture, alternating with 225ml buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
    5. Pour into prepared tin and bake at 180 C / Gas 4 for 1 hour or until a skewer comes out clean when inserted in the centre.
    6. Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
    7. For the topping: In saucepan, over medium heat, cook butter, 175ml buttermilk, golden syrup and 300g sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

    Cake tins

    Instead of the Bundt tin or tube cake tin, you can use 2 (23cm) round cake tins or 2 (20cm) round cake tins. Adjust baking time as needed.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (56)

    Reviews in English (56)

    by
    63

    I didn't find this cake recipe troublesome at all! The aroma of this cake baking was awesome! My mother and I were going through a book of homemade recipes hand-written by my grandmother. My mother said she remembered the prune cake and how much her brother and sister enjoyed that cake as small children. She asked me to make the cake for her one day just to see how it would turn out. Problem was, the page that the recipe was written on was so old that we couldn't make out some of the recipe directions. I used this recipe instead because the ingredients were extremely similiar to my grandmother's recipe. My mother LOVED the cake and my gandmother said it tasted just like hers when she used to make it. Thank you very much for the recipe--it truly is an "old-fashioned" cake recipe! I wanted to comment also...in the past I would have turned my nose up to anything prune...especially a cake. But everyone should give this cake a try. I can guarantee you'll love it.  -  06 Mar 2006  (Review from Allrecipes US | Canada)

    by
    47

    I made a number of changes...I used plain yogurt instead of buttermilk, and reduced the amount of sugar to 1 and 1/4 cups. I also did not use the glaze as I already found the cake to be sweet enough. Instead of baking in a bundt pan, I used either one 9X13 pan or two2 9 inch round pans. I have also tried using chopped crystalized bael fruit (commonly eaten in Thailand and can be found in Asian food store) to replace the prunes, and complimenting it with toasted almond sticks. It was a major hit! This bael cake will not go with the spices though as the bael fruit has its own distinct aroma.  -  30 Aug 2002  (Review from Allrecipes US | Canada)

    by
    42

    Oh my goodness Jackie...I could eat my body weight in this stuff. Talk about one moist cake. This is absolutely delicious. A lot of people turn their noses up at the word "prune", but I guarantee one bite of this cake and they'll change their minds. Can't wait for another peice!!  -  06 Feb 2003  (Review from Allrecipes US | Canada)

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