Pioneer Woman Prune Cake Recipe

This Pioneer Woman Prune Cake Recipe is a moist and spiced recipe, which is made with mashed prunes and buttermilk. It’s an old-fashioned dessert, ready in about 1 hour and 5 minutes.

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Pioneer Woman Prune Cake Recipe Ingredients

For The Cake:

• 1 c. Prunes
• 1 c. Sugar
• 3 whole Eggs
• 1 c. Canola Oil
• 1 1/2 c. Flour, Sifted
• 1 tsp. Baking Soda
• 1 tsp. Nutmeg
• 1 tsp. Allspice
• 1 tsp. Cinnamon
• 1 c. Buttermilk
• 1 tsp. Vanilla Extract

For The Icing:

• 1 c. Sugar
• 1/2 c. Buttermilk
• 1/2 tsp. Baking Soda
• 1 tbsp. White Corn Syrup
• 1/4 c. Butter
• 1/2 tsp. Vanilla

How To Make Pioneer Woman Prune Cake Recipe

1. Prep Oven and Prunes: Preheat your oven to 300°F. Grease and flour a 9×13-inch baking pan. Place the prunes in a small saucepan, cover with water, and simmer for about 8 minutes until they are tender. Drain the prunes and mash them with a fork. Set aside.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, sugar, and canola oil until well combined.
3. Combine Dry Ingredients: In a separate medium bowl, sift or whisk together the flour, baking soda, nutmeg, allspice, and cinnamon.
4. Combine the Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the buttermilk and vanilla extract.
5. Add Prunes and Bake: Gently fold the mashed prunes into the batter. Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
6. Make the Icing: While the cake is baking, combine all the icing ingredients in a saucepan over medium heat. Bring the mixture to a gentle boil and let it bubble, without stirring, for 5–7 minutes until it becomes a golden, pourable caramel-like sauce.
7. Ice the Cake: As soon as the cake comes out of the oven, pour the warm icing evenly over the hot cake. Let the cake sit and absorb the icing before serving.

Recipe Tips

• Why pour the icing on a hot cake? This is the most important step! Pouring the warm, thin icing over the hot cake allows it to soak into the top layer, creating an incredibly moist, self-saucing cake that is absolutely delicious.
• How do I avoid a tough cake? Be careful not to overmix the batter after adding the flour. Mix only until you no longer see streaks of dry flour. Overmixing develops gluten, which can make the cake dense and tough.
• How do I know when the cake is done? The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Start checking a few minutes early to avoid overbaking.
• Why use fresh spices? Using fresh, potent spices like nutmeg, allspice, and cinnamon will give your cake a much more vibrant and aromatic flavor than old, expired spices.

What To Serve With Prune Cake

This rich, moist cake is a wonderful dessert on its own, but it’s also lovely with:

• A dollop of whipped cream or crème fraîche
• A scoop of vanilla bean ice cream
• A hot cup of coffee or tea

How To Store Prune Cake

Room Temperature: Store the cake, covered, at room temperature for up to 4 days. The flavor and moisture are often even better the next day.

Prune Cake Nutrition Facts

• Calories: 454 kcal
• Protein: 5g
• Fat: 25g
• Carbohydrates: 55g
• Sodium: 250mg

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

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