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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate