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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