18 Reviews
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Dena Hirchak on 8.25.2019
This is a delicious moist cake! I will definitely
make it again. I subbed 1/2 the oil with whole fat plain yogurt, and boiled the prunes in orange juice instead of water. Also used only 1/2 tsp of allspice and nutmeg because they’re such strong spices. I forgot to put vanilla in, but it was totally fine without it. It had so much flavor! The icing recipe made twice as much as I actually used on the cake so I saved it for ice cream topping some other time.
Highly recommend to anyone who likes spice cake or gingerbread cake. Yum.
moxie mama on 3.18.2014
I love sneaking prunes into my husband’s diet. Everyone loves this cake in this house!
elenagraziela on 12.7.2013
What a lovely cake — really moist and delicious! I only detected the prune tastes when I ate a chunk of prune — it tastes more like a mild spice cake glazed with a light, buttery caramel. I did make a couple of changes — I didn’t have allspice so I substituted an equal amount of Trader Joe’s pumpkin pie spice … and because I was wary of all the sweetness I added a 1/2 teaspoon of sea salt to the cake and a 1/4 teaspoon of sea salt to the icing. Please note — the icing recipe is a lot like a buttermilk syrup recipe. Because of the baking soda, it can almost double in volume as it boils, so use a deep saucepan to make the icing. According to my tasters (some who couldn’t wait to try it), the sweetness is more pronounced when it’s hot/very warm, but mellows out as it sits. Easy, different, and really yummy!
treehouse chef on 1.12.2013
This cake is delicious and moist! It reminded me of southern Jam Cake. I used my stick blender instead of a fork to mash the prunes and liked the consistency. I think next time I will add a tad bit more spice. This recipe is a keeper!
Patricia @ ButterYum on 11.18.2012
Wow – yummers! A friend highly recommended this recipe so I made it for a church lunch. Can’t tell you how many people commented on how good it was. The allspice and cinnamon pair so well with the prunes, and the frosting, don’t get me started on the frosting…. oh my!
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Carol Weaver on 8.19.2014
My mother used to make a wonderful prune cake with prune icing. Unfortunately, I didn’t get the recipe before she died. The cake is easy – it’s just like the one you make. The icing was cooked and contained powdered sugar, light karo syrup and prunes. She wouldn’t have used buttermilk and I know it didn’t have regular sugar. Any ideas?
talitha on 1.23.2013
I would like to know if prune cake freezes well?
Patricia @ ButterYum on 10.19.2012
We love prunes – snack on them every single day. I’ll be making this yummy cake for a church luncheon this weekend. Can’t wait!!
singingforsupper on 10.6.2011
My second time making it I needed to use up a Williams Sonoma yellow cake mix. Don’t flip. The ingredients are just like homemade. Its a feature of theirs. It turned out great because, Williams Sonoma uses buttermilk in their mix directions.
Next, why does my icing froth so? I mean froth. I felt like Ethel and Lucy. I let it slow boil but, maybe that organic aluminum free baking soda has too much kick to it.
My dear old boss loves this cake. He is a famous scientist, travels 5 star all year and flipped for this the first time I brought him a huge square.
I shared it with a professional cook and she went nuts over it. She was trained by a 5 star French chef for many years.
I love that we’re not supposed to share the secret ingredient. Reminds me of that hilarious scene in The Help. ;D
Melanie C. on 1.3.2011
Is in the process of making this, thanks to PW cookbook a friend got me. Cannot wait to pull it out of the oven! My toes are curled in excitement. It smells awesome in the house!