Vintage Prune Cake Recipe
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.
- 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
Find it online: https://platedandproud.com/vintage-prune-cake-recipe/
