Prune Cake and Butter Icing
A vintage handwritten recipe for a classic prune cake. This moist cake combines sugar, oil, eggs, buttermilk, flour and warm spices—cinnamon, nutmeg and allspice—balanced with baking soda, salt and vanilla. Coconut and pecans add texture, while prunes contribute rich flavor. The finished loaf is topped with a buttery icing made to pour over the hot cake.
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Ingredients
Prune Cake
- 1 1/2 cups sugar
- 1 cup oil
- 3 eggs
- 1 cup buttermilk
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup coconut
- 1 cup pecans
- 1 cup prunes**
Butter Icing
- 1 tablespoons Karo
- 1 cup sugar
- 1/2 cup buttermilk
- 1/4 stick oleo
- 1/2 teaspoon soda
Method
Prune Cake
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Preheat oven and prepare 9-inch loaf pans by greasing and flouring or lining with parchment. Combine sugar and oil, then beat in eggs one at a time. Add buttermilk and vanilla.
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Sift or whisk together flour, cinnamon, nutmeg, allspice, baking soda and salt. Fold the dry ingredients into the wet mixture until just combined. Stir in coconut, pecans and chopped prunes (if using).
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Pour batter into the prepared pans and bake at 300°F (150°C) for about 45 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake is hot, prepare the butter icing and have it ready to pour over the loaves.
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Poke holes across the top of the hot cake with a fork, then spoon the warm icing over the surface so it soaks in for a moist finish.
Butter Icing
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Combine Karo, sugar, buttermilk, oleo and the 1/2 teaspoon soda in a saucepan. Stir constantly and cook until the mixture thickens.
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Use a large pan and medium heat; the baking soda causes bubbling, so watch carefully and stir to prevent boiling over.
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When the icing is thick and smooth, remove from heat and spoon it over the hot cake. Allow the loaf to cool slightly so the icing sets into the pricked holes.
Kitchen Helper 2
9-inch loaf pan
Retro Hand Mixer
Ceramic Loaf Pan
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Course Dessert
Cuisine American
Keyword Cake, Prunes
Notes
** The original card omitted prunes in the ingredient list; one cup of chopped prunes has been added here. Some prune cake recipes recommend boiling and mashing the prunes before folding them into the batter for a smoother texture and deeper flavor.
From the kitchen of Peggy McGowen