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fork taking a bite from a slice of prune cake with whipped cream on top.
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5 from 4 votes

Vintage Prune Cake Recipe

This Vintage Prune Cake Recipe will remind you of days gone by. It's a spiced cake topped with a delicious caramel buttermilk glaze!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Desserts
Cuisine: Southern
Servings: 12
Calories: 568kcal
Author: Debi Morgan | Quiche My Grits

Ingredients

PRUNE CAKE

Dry Ingredients

Wet Ingredients

  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 tsp. vanilla

Stir Ins

  • 3 eggs beaten
  • 1 cup prunes chopped and mashed
  • 1 cup pecans chopped

GLAZE

  • ¼ cup butter melted
  • 1 cup sugar
  • 1 Tbsp. white corn syrup (can use honey as a substitute)
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ½ cup buttermilk
  • ½ tsp. baking soda

WHIPPED CREAM

  • 1 carton heavy whipping cream (16 ounces)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons powdered sugar

Instructions

PRUNE CAKE

  • Preheat oven to 350 degrees.
  • Combine dry ingredients in a large mixing bowl and whisk well.
  • In a separate bowl, mix buttermilk, oil, and vanilla together. Add wet ingredients to dry ingredients and mix until just blended.
  • Add eggs one at a time and beat until incorporated.
  • Fold in prunes and pecans.
  • Stir batter and pour into a 13 X 9 inch sheet cake pan which has been greased and dusted with flour.
  • Bake at 45 minutes at 350 degrees until set.
  • Take out of oven and poke holes in cake with fork.
  • Pour hot glaze over cake immediately before serving.

GLAZE

  • Pour all ingredients in a large saucepan and cook over medium heat until it comes to a boil.
  • Boil for 3 minutes, stirring constantly. 
  • While glaze is still hot, pour over warm cake, covering it completely.
  • Allow cake to cool for 15 minutes, then cut into squares.
  • Serve with a dollop of whipped cream if desired.

WHIPPED CREAM

  • Beat heavy cream with a mixer until peaks form.
  • Add vanilla and powdered sugar. Mix well and serve on top of cooled cake.

Notes

  • Store leftover cake in the refrigerator for best results. 
  • If you're not a fan of prunes, try using dates or figs as a substitute. Raisins don't have enough liquid to create the moist cake found in this recipe.
  • There is only 1 tablespoon of white corn syrup in this recipe, but if you’re opposed to it, try using honey instead. Maple syrup and molasses can also be substituted. Just remember these ingredients will change the taste of the cake.

Nutrition

Calories: 568kcal | Carbohydrates: 71g | Protein: 6g | Fat: 30g | Saturated Fat: 7g | Sodium: 491mg | Potassium: 229mg | Fiber: 3g | Sugar: 50g | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg