Vintage Prune Cake Recipe
This Vintage Prune Cake is a moist, spiced dessert that highlights the natural sweetness and rich flavor of prunes. With a nostalgic touch and a comforting texture, this cake is perfect for teatime or as a classic dessert that brings warmth and charm to any occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Fruit
- 1 1/2 cups chopped pitted prunes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch square baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of spices and leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, which usually takes about 3 to 5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating fully before adding the next. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake tough.
- Fold in Prunes: Gently fold the chopped prunes into the batter, distributing them evenly throughout the mixture.
- Bake the Cake: Pour the batter into the prepared baking pan and bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through and moist.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This cake is lovely served as is, or with a light dusting of powdered sugar or a dollop of whipped cream.
Notes
- Chopped prunes can be soaked in warm water or a splash of brandy for 10 minutes to plump them for a moister cake.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- Spices can be adjusted according to taste, adding cloves or allspice for a deeper flavor profile.
Keywords: prune cake, vintage cake recipe, spiced prune cake, moist cake, old-fashioned dessert
Find it online: https://famdishes.com/vintage-prune-cake-recipe/
