Here’s a classic version 👇
🍰 Vintage Prune Cake
Ingredients
For the cake:
-
1 cup pitted prunes
-
1 cup water
-
1 tsp baking soda
-
1/2 cup unsalted butter, softened
-
1 cup granulated sugar
-
2 large eggs
-
1 3/4 cups all-purpose flour
-
1 tsp cinnamon
-
1/2 tsp nutmeg
-
1/2 tsp ground cloves
-
1/2 tsp salt
-
1 tsp vanilla extract
-
1/2 cup chopped walnuts or pecans (optional)
For the brown sugar glaze (classic finish):
-
1/2 cup brown sugar
-
1/4 cup butter
-
1/4 cup heavy cream or evaporated milk
-
1/2 tsp vanilla
Instructions
1️⃣ Prepare the prunes
-
In a saucepan, simmer prunes and water for about 10 minutes until soft.
-
Remove from heat and stir in baking soda (it will foam slightly — that’s normal).
-
Let cool, then chop or mash the prunes slightly.
2️⃣ Make the batter
-
Preheat oven to 350°F (175°C).
-
Grease a 9×9-inch pan (or loaf pan for a traditional look).
-
Cream butter and sugar until light and fluffy.
-
Add eggs one at a time, beating well after each.
-
Stir in vanilla.
-
In a separate bowl, whisk flour, spices, and salt.
-
Alternate adding dry ingredients and prune mixture to the butter mixture.
-
Fold in nuts if using.
3️⃣ Bake
-
Pour batter into prepared pan.
-
Bake 35–45 minutes, until a toothpick inserted in the center comes out clean.
🍯 Make the Glaze
-
In a small saucepan, melt butter.
-
Add brown sugar and cream.
-
Bring to a gentle boil and cook 2–3 minutes, stirring constantly.
-
Remove from heat and stir in vanilla.
-
Pour warm glaze over warm cake.
💡 Why This Cake Is So Good
-
The prunes keep it ultra-moist.
-
The spices give it a cozy, old-fashioned flavor.
-
The caramel glaze soaks in and makes it almost pudding-like.
If you’d like, I can also give you:
-
A 1950s church cookbook version
-
A cream cheese frosting version
-
Or a modern lightened-up version
Which style are you in the mood for?