Tonight I made the Prune Cake from Pioneer Woman’s site. Except I didn’t have any allspice and I didn’t have any buttermilk. So I guess it wasn’t really exactly her cake – but close.
I substituted regular milk for the buttermilk in the cake recipe and I reserved the water from boiling the prunes for the glaze. Oh, and I made it in a mini-bundt pan rather than as a sheet cake. And I must say the results were pretty darned good. This cake is incredibly moist and rich and flavorful. It’s not a light and fluffy cake – it’s dense, a little heavy, and nicely spicy.
It made mini-bundts, which are actually large enough for 2 servings each.
The original recipe can be found on Ree’s site here: Ree’s Grandma Iny’s Prune Cake
Next time I want to try this with the prunes more pureed and ginger instead of nutmeg. I think this would make a great ginger cake recipe with a spicy ginger glaze.
This is not a low calorie recipe – fair warning.
Nutrition: (makes 12 servings) Calories 446. Fat 23.7g. Carb 56.6g. Fiber 1.4g. Protein 4.0g.
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lindsey
March 22nd, 2009
mmm. I’ve been wanting to make this cake for so long. Your photography is beautiful!
Kaylee Lopez
August 11th, 2010
Cake recipes are the specialty of my best friend, my favorite ones are those exotic fruit cakes~”-