Iny’s Prune Cake Recipe

This Iny’s Prune Cake is a moist and old-fashioned recipe, which is made with cooked prunes and tangy buttermilk. It’s the ultimate comfort food recipe, a classic Southern-style sheet cake soaked in a hot caramel glaze, ready in about an hour.

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Iny’s Prune Cake Ingredients

An old-fashioned combination for a super-moist, glaze-soaked cake.

For the Cake:

• 1 cup prunes
• 1 cup sugar
• 3 whole large eggs
• 1 cup canola oil
• 1 1/2 cups all-purpose flour, sifted
• 1 tsp. baking soda
• 1 tsp. ground nutmeg
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1 cup buttermilk
• 1 tsp. vanilla extract

For the Icing:

• 1 cup sugar
• 1/2 cup buttermilk
• 1/2 tsp. baking soda
• 1 Tbsp. white corn syrup
• 1/4 cup (1/2 stick) butter
• 1/2 tsp. vanilla

How To Make Iny’s Prune Cake

A step-by-step guide to this incredibly moist and flavorful cake.

1. Prep Oven and Cook Prunes: Preheat the oven to 300°F. Cover the prunes with water in a small saucepan, bring to a boil, and cook for about eight minutes until soft. Drain the water and mash the prunes on a plate. Set aside.
2. Make the Cake Batter: In a large bowl, mix together the oil, sugar, and eggs. In a separate bowl, sift together the flour, baking soda, nutmeg, allspice, and cinnamon.
3. Combine and Bake: Add the dry ingredients to the wet ingredients, then add the buttermilk and vanilla. Stir gently until just combined. Fold in the mashed prunes. Do not overmix.
4. Bake the Cake: Pour the batter into a buttered 9×13-inch baking dish. Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
5. Make the Icing: About five minutes before the cake is done, combine all the icing ingredients in a medium saucepan over medium heat. Bring the mixture to a slow boil and let it boil without stirring for 5 to 7 minutes, until the icing darkens to a caramel color.
6. Glaze the Cake and Serve: As soon as you remove the hot cake from the oven, pour the hot icing all over it while it is still in the pan. Let the cake rest and absorb the sauce. Serve warm.

Recipe Tips

For the most decadent, moist prune cake every time.

• How to get the most moist cake? The combination of oil and buttermilk creates an incredibly moist crumb. The most important step, however, is pouring the hot, thin icing over the hot cake. This allows the glaze to soak deep into the cake, making it dense, moist, and self-saucing.
• Why not overmix the batter? As the recipe warns, a light hand is key! Over-mixing the batter after the flour has been added develops the gluten, which can result in a tough, dense cake instead of a tender one.
• What’s the best way to get a smooth icing? The icing will foam up when you add the baking soda to the acidic buttermilk, so use a saucepan with high sides. Watch it carefully as it boils to ensure it gets to a nice caramel color without burning.
• The famous “prune effect” note: As the original recipe so charmingly states, there is “absolutely zero ‘prune effect’ associated with this cake.” The cooked and mashed prunes simply add a wonderful sweetness, moisture, and deep, fruity flavor.

What To Serve With Prune Cake

This rich, moist cake is a complete dessert on its own.

A warm slice of this glaze-soaked cake is the ultimate comfort food. It’s wonderful served with:

• A scoop of vanilla bean ice cream
• A dollop of fresh, unsweetened whipped cream
• A hot cup of black coffee or a spiced tea

How To Store Prune Cake

Keeping your cake fresh and moist.

• Room Temperature: Store the cake, covered, at room temperature. Because it is so moist from the glaze, it will stay fresh and delicious for up to 5 days.

Iny’s Prune Cake Nutrition Facts

An estimated guide per serving.

• Calories: 450 kcal
• Carbohydrates: 65 g
• Protein: 5 g
• Fat: 20 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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