Prep 25 mins
Cook 45 mins
I made this when my cousin wouldn't part with her recipe for prune cake, and none of the recipes I could find seemed to match the goodness of her baking. This is almost an exact replica, and for all I know could be exactly what she uses. You will find that this cake is a very old-fashioned quick bread that uses baby food to keep it moist and provide that extra burst of flavor. I am sure it will quickly become one of your favorites!
- 1⁄2 cup margarine, softened
- 1 cup light brown sugar
- 2 large eggs
- 12 ounces prune baby food (applesauce could be substituted)
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 1 teaspoon salt
- 1 cup chopped walnuts
- 2 cups pitted prunes, snipped into raisin-sized pieces
- 2 tablespoons sorghum molasses
- Preheat oven to 325 degrees.
- Grease 13x9x2" cake pan, and set aside.
- Cream together margarine and sugar until well blended; add lightly beaten eggs and mix well.
- Add prune baby food and molasses to sugar/egg mix and blend well.
- In a large bowl, sift together dry ingredients except nuts and prunes.
- Add to dry ingredients and stir until moistened.
- Add nuts and prunes and fold into batter.
- Pour batter into prepared pan and bake in 325 degree oven for approximately 45 minutes or until toothpick inserted in cake comes out pretty clean.
- Serve plain, as a snacking cake, or for a sweeter touch, sift confectioners sugar over cake; or make a glaze of confectioners sugar and milk to a drizzling consistency and drizzle over cake.
- Tastes good plain though.
the flavor was delicious and the cake was moist and easy to make. the only problem we had with the cake was that it did not rise at all and the end results were more like a brownie, not like a cake. I did not use cloves because DH hates the taste. I also think I will use 1/2 teaspoon of salt, not 1 teaspoon and a few more walnuts. We topped it with a buttermilk glaze and took it to DH's family reunion and it was well received.
Because of the write up and review I thought I would give this cake a try. I was helping a group of women paint and wanted a quick good cake to take along...I must say this cake filled the bill. It was a wonderful moist cake with spicey delicious flavors. I replaced the margarine with lard ( of which I rendered myself), and used pear sauce to replace the prune baby food. I too used heaping amounts of the spices. I didn't use a icing..just served it as is. Rave reviews and some requested the recipe..as all loved the flavor. I am definately making this one again, and again. Thanks so much for sharing!!!!
I love anything made with prunes but never made a prune cake. This is an excellent recipe ! I used 1/4 tsp each of nutmeg and cloves since I am always skeptical about the strong tastes of those two spices. I also lowered the salt to 1/4 tsp. It came out great ! Its a wonderfully moist cake. And it is excellent without any frosting, glaze or topping ( less calories too ! ) Great with coffee in the morning. Will definitely be keeping this recipe and it has already become a favorite in our family. Thank you for sharing !