Introduction

Vintage Prune Cake is a classic, moist dessert that combines the natural sweetness of prunes with warm spices. Its tender crumb and rich flavor make it a comforting treat perfect for any occasion.

Vintage Prune Cake Recipe - Recipe Image

Ingredients

1 cup chopped prunes
2 cups all-purpose flour
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2: In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking soda, and salt.
Step 3: In a separate bowl, beat the eggs with the oil until combined.
Step 4: Stir the chopped prunes into the wet ingredients, then gradually mix in the dry ingredients until just combined.
Step 5: Pour the batter into the prepared pan and spread evenly.
Step 6: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra moisture, soak the chopped prunes in warm water or tea for 15 minutes before adding them to the batter.
You can substitute half of the oil with unsweetened applesauce to reduce fat and add natural sweetness.
Try adding a handful of chopped walnuts or pecans for added texture.
Serving the cake with a dollop of whipped cream or a dusting of powdered sugar enhances its vintage charm.

Storage

Store the prune cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to one week. Reheat slices gently in the microwave for about 15 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried plums instead of prunes?

Yes, dried plums are the same as prunes and can be used interchangeably in this recipe without affecting the flavor or texture.

Is this cake dairy-free?

Yes, this recipe uses oil instead of butter and contains no milk, making it suitable for those avoiding dairy.

Vintage Prune Cake Recipe

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Vintage Prune Cake is a classic, moist cake combining the natural sweetness of prunes with warm spices, resulting in a tender and flavorful dessert perfect for any occasion.

Author: Lila
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

2 large eggs
1 cup vegetable oil
1 cup prunes, pitted and chopped
1 teaspoon vanilla extract

Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg to ensure even distribution of the spices and leavening agents.
Combine Wet Ingredients: In another bowl, beat the eggs thoroughly, then add the granulated sugar and vegetable oil. Mix well until the mixture is smooth and combined.
Add Prunes and Vanilla: Stir the chopped prunes and vanilla extract into the wet ingredients until evenly distributed.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix to maintain a tender cake texture.
Pour Batter into Pan: Transfer the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the cake is moist and tender.
Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before removing it to a wire rack to cool completely. Slice and serve as desired.

Notes

Chopped prunes add natural sweetness and moisture to the cake.
Ensure not to overmix the batter to keep the cake tender.
You can substitute vegetable oil with canola oil or melted butter if preferred.
Store the cake in an airtight container to keep it moist for up to 3 days.
For an extra touch, dust the cooled cake with powdered sugar or top with a simple glaze.

Keywords: Vintage Prune Cake, prune dessert, moist prune cake, classic cake recipe, spiced prune cake