Spiced Prune Cake

    Spiced Prune Cake


    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!

    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

    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.

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