Prune cake is a rich, moist dessert with warm spices and a deep, caramel-like sweetness. Despite its old-fashioned reputation, this cake is a hidden gem. The prunes blend seamlessly into the batter, adding natural sweetness and a soft texture. Every bite is comforting and flavorful with cinnamon, vanilla, and buttermilk.
This prune cake is perfect for gatherings, afternoon coffee breaks, or as a nostalgic treat. Adding nuts gives it a slight crunch, balancing the soft cake. If you’ve never tried prune cake before, you’re in for a delicious surprise!
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Classic Prune Cake
Classic Prune Cake FAQ
What does prune cake taste like?
It has a sweet, spiced flavor similar to spice cake but with a deeper, almost caramel-like richness. The prunes add moisture, making it soft and tender.
Can I substitute dates for prunes?
Yes, but the texture will be slightly different. Prunes are softer and provide more moisture than dates.
Does prune cake taste like prunes?
Not at all! The prunes break down during baking, blending into the cake and adding sweetness without a distinct prune taste.
Can I use dried prunes without soaking?
Yes, but chopping them finely helps distribute their sweetness evenly in the batter.
How do I store prune cake?
Keep it in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life.
Food History
Prune cake has been around for generations, often associated with Southern baking traditions. Prunes, a type of dried plum, have been used in baking for centuries due to their long shelf life and natural sweetness.
During the early 20th century, prune cake gained popularity as an economical dessert. Families could use prunes instead of more expensive sweeteners like sugar or honey. Over time, bakers added spices and buttermilk to enhance the cake’s depth of flavor.
Today, prune cake remains a nostalgic recipe, often passed down in family cookbooks. It’s enjoyed as a moist, flavorful cake that surprises those who try it for the first time.
Timeline
- 1800s – Prunes become a popular dried fruit for baking and preserving.
- Early 1900s – Prune cake recipes start appearing in cookbooks as an affordable dessert.
- Mid-1900s – The cake gains popularity in Southern kitchens, often served at gatherings.
- Today – Prune cake remains a classic comfort dessert with a devoted following.
Recipe Discussion
This prune cake is incredibly moist thanks to the combination of buttermilk and prunes. The prunes break down as they bake, adding natural sweetness and a velvety texture. Unlike other fruit cakes, this one is light and tender rather than dense.
The cinnamon and vanilla enhance the flavor, giving it a warm, spiced aroma. Chopped nuts add a crunchy contrast to the soft cake, making each bite even more enjoyable. The cake is baked in a tube pan, allowing for even baking and a beautiful presentation.
If you love spiced cakes like carrot cake or applesauce cake, you’ll enjoy this prune cake. It pairs perfectly with coffee, tea, or a scoop of vanilla ice cream.
Preparation Tips
- Chop prunes finely – This helps them blend evenly into the batter.
- Use buttermilk for extra moisture – If you don’t have buttermilk, mix 1 tablespoon of vinegar with 1 cup of milk as a substitute.
- Do not overmix – Stir just until the ingredients are combined to keep the cake soft.
- Bake in a tube pan – This allows for even baking and a well-structured cake.
- Let it chill – Cooling the cake completely before serving enhances the flavors.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- Tube Pan – Essential for baking this cake evenly and achieving the right texture.
- Chopping Board and Knife – Makes cutting prunes and nuts easier.
- Mixing Bowls – A must-have for combining ingredients smoothly.
- Cooling Rack – Helps the cake cool properly before serving.
- Spice Grinder – Freshly ground cinnamon enhances the cake’s flavor.
Serving Suggestions
- Dust with powdered sugar for a simple finish.
- Drizzle with a light vanilla glaze for extra sweetness.
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Pair with a cup of hot coffee or chai tea.
- Toast slices lightly and spread with butter for a unique breakfast treat.
A Moist and Spiced Cake with a Surprise Ingredient
This prune cake is a delightful dessert that surprises everyone who tries it. The prunes add moisture and depth without overpowering the flavor, making it a fantastic alternative to traditional spice cakes. Whether you’re introducing it to friends or enjoying a slice from childhood memories, this cake is a winner.
Start Your Recipe Box
- Start your recipe box or your family or friends. View New and Vintage Recipe Boxes
- View Recipe Cards and Templates
- View Recipe Card Protectors and Sleeves
Vintage Goodies
- Vintage Kitchenware on Etsy
- Vintage Recipes on Amazon
- Vintage Cookbooks on eBay
- Vintage Cookbooks on Etsy
Classic Prune Cake Recipe
Classic Prune Cake Recipe
This classic prune cake is a moist, spiced dessert made with buttermilk, cinnamon, and prunes. Baked in a tube pan, it has a tender texture and deep flavor, perfect for serving with coffee or tea.
Ingredients
- 1 cup vegetable oil
- 3 eggs
- 2 cups sugar
- 2 cups flour
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup prunes, cooked and seeded
- 1 cup nuts
Instructions
- Preheat oven to 350°F. Grease a tube pan.
- Mix oil, eggs, vanilla, and sugar in a large bowl.
- In a separate bowl, combine flour, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Stir in buttermilk and prunes, mixing until well combined.
- Fold in nuts and pour the batter into the prepared pan.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool, remove from pan, and chill before serving.