Prune Cake With Buttermilk Icing: A Taste of Home

The aroma of warm spices, mingled with the deep sweetness of prunes, always transports me back to my grandmother’s kitchen. Her prune cake, always served with a generous pour of creamy buttermilk icing, was a staple at every family gathering. It wasn’t just a dessert; it was a symbol of love, tradition, and the simple joys of sharing a meal together. Each bite held a comforting familiarity, a reminder of cozy afternoons spent listening to her stories while sneaking extra frosting from the bowl. Now, I’m excited to share that cherished memory with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35-45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 24
• Yield: 1 9×13 inch pan
• Dietary Type: Not specified

Ingredients

Cake

• 1 cup prunes
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 cup sugar
• 3 eggs
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Icing

• 1 cup sugar
• 1/2 cup buttermilk
• 4 tablespoons butter
• 1/2 teaspoon baking soda
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla extract

Equipment Needed

• 9 x 13 inch baking pan
• Small saucepan
• Medium saucepan
• Mixing bowls
• Whisk or mixer
• Measuring cups and spoons

Instructions

1. Preheat your oven to 300°F (150°C). Generously grease a 9 x 13 inch baking pan. This will ensure the cake releases easily after baking.
2. Place the prunes in a small saucepan. Cover them with water and bring to a boil over medium-high heat.
3. Once boiling, reduce the heat and cook the prunes until they are soft and easily mashable, approximately 8 minutes.
4. Drain the water from the cooked prunes. Using a fork or potato masher, mash the prunes. It’s perfectly fine to leave some small chunks; they add texture to the cake. Set the mashed prunes aside.
5. In a medium-sized mixing bowl, whisk together the dry ingredients: the flour, baking soda, nutmeg, cinnamon, and allspice. Ensure the baking soda is evenly distributed, as it is the leavening agent for the cake.
6. In a separate, larger mixing bowl, combine the wet ingredients: the sugar, eggs, canola oil, and vanilla extract. Mix well until the ingredients are thoroughly combined and the mixture is smooth.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a whisk until just combined. Be careful not to overmix; a few lumps are okay.
8. Pour in the buttermilk and stir gently until just combined.
9. Add the mashed prunes to the batter and fold them in gently until evenly distributed.
10. Pour the batter into the prepared 9 x 13 inch baking pan and spread it evenly.
11. Bake in the preheated oven at 300°F (150°C) for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
12. While the cake is baking, prepare the buttermilk icing. In a medium saucepan, combine the sugar, buttermilk, butter, baking soda, light corn syrup, and vanilla extract. Stir to combine all ingredients.
13. Place the saucepan over medium-high heat and bring the mixture to a slow boil. Stir constantly to prevent scorching.
14. Continue boiling the icing, stirring frequently, until it turns a light caramel color. This should take approximately 5-7 minutes. The icing should be pourable but not firm or sticky. A candy thermometer is helpful, but visual cues are usually sufficient.
15. Once the cake has about 5 minutes left to bake, begin making the icing. This will ensure the cake and icing are ready at the same time.
16. Remove the cake from the oven.
17. While the cake is still warm, immediately pour the prepared icing evenly over the top. Work quickly, as the icing will soak into the cake rapidly.
18. Spread the icing evenly over the entire surface of the cake.
19. Serve the prune cake immediately. The warm icing will create a delightful glaze that complements the moist cake.

Expert Tips & Tricks

• For an even richer flavor, consider soaking the prunes in a bit of rum or brandy for an hour or two before cooking. This will add depth and complexity to the cake.
• Don’t be afraid of the baking soda in the icing. It reacts with the buttermilk to create a wonderfully light and fluffy texture.
• If you find your oven runs hot, lower the baking temperature by 25 degrees to prevent the cake from browning too quickly.
• If you prefer a less sweet icing, reduce the amount of sugar by 1/4 cup.
• For a more pronounced spice flavor, you can increase the amounts of cinnamon, nutmeg, and allspice by 1/4 teaspoon each.

Serving & Storage Suggestions

This prune cake with buttermilk icing is best served warm, straight from the oven, with the icing still glistening. It’s also delicious at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm individual slices in the microwave for a few seconds, or wrap the entire cake in foil and heat in a low oven until warmed through. The cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	226.8 kcal	N/A
Calories from Fat	N/A	47%
Total Fat	11.9 g	18%
Saturated Fat	2.2 g	10%
Cholesterol	32.1 mg	10%
Sodium	118.1 mg	4%
Total Carbohydrate	28.9 g	9%
Dietary Fiber	0.8 g	3%
Sugars	20.5 g	81%
Protein	2.3 g	4%

Variations & Substitutions

• For a dairy-free version, substitute the buttermilk in both the cake and icing with a plant-based alternative like almond milk or soy milk. Add a tablespoon of lemon juice to mimic the tang of buttermilk. Use a dairy-free butter substitute.
• Add chopped walnuts or pecans to the cake batter for extra texture and flavor.
• For a richer flavor, use brown sugar instead of white sugar in the cake.
• Incorporate other dried fruits like raisins or dried cranberries along with the prunes.
• Experiment with different spices. A pinch of ground cloves or ginger can add warmth and complexity.

FAQs (Frequently Asked Questions)

Q: Can I use prune puree instead of mashed prunes?
A: Yes, prune puree can be used as a substitute for mashed prunes. Just make sure the consistency is similar for the best results.

Q: Can I make the cake ahead of time?
A: Yes, you can bake the cake a day ahead of time. Wrap it tightly and store it at room temperature. Prepare the icing just before serving.

Q: The icing is too thin. What can I do?
A: If the icing is too thin, continue to simmer it over low heat, stirring constantly, until it thickens to your desired consistency.

Q: Can I use a different type of oil?
A: While canola oil is recommended for its neutral flavor, you can substitute it with other neutral oils such as vegetable oil or sunflower oil.

Q: My cake is dry. What could have gone wrong?
A: Overbaking is the most common cause of a dry cake. Make sure to check for doneness with a wooden skewer and avoid overbaking. Also, ensure accurate measurements of wet ingredients.

Final Thoughts

I truly hope you’ll give this prune cake with buttermilk icing a try. It’s more than just a recipe; it’s a connection to the past, a celebration of simple flavors, and a reminder of the warmth of home. Whether you’re sharing it with loved ones or enjoying a quiet slice for yourself, I hope it brings you as much joy as it has brought me over the years. Please feel free to share your feedback and any variations you try; I’d love to hear about your baking adventures!