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–+ servings
Prune Cake
This vintage Prune Cake recipe is a beloved classic that reflects the heart of American home baking. Prunes, once a pantry staple, lend sweetness, moisture, and richness to the cake while keeping it tender. The warmly spiced batter includes cloves, allspice, cinnamon, and nutmeg, making it especially comforting in cooler months. A luscious sour cream, raisin, and nut filling creates layers of indulgence, perfect for family gatherings, holiday tables, or Sunday dinners. Known for its ability to stay moist for days, this cake has long been cherished as a timeless dessert full of nostalgic flavors.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling & Assembly 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 14
Calories 365 kcal

Ingredients
  

Cake

  • 1 cup brown sugar
  • ⅔ cup butter
  • 3 eggs
  • 1 tsp cloves
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp baking soda (dissolved in sour milk)
  • tbsp sour milk ( or buttermilk)
  • 1 ½ cups flour
  • tsp baking powder
  • 1 cup sweetened stewed prunes (mashed)

Filling

  • 1 egg (beaten well)
  • ½ cup sugar
  • 2 tbsp butter (size of an egg)
  • ⅓ cups sour cream
  • ½ cup raisins
  • ½ cup nuts (chopped )

Instructions
 

Step 1: Prepare the Prunes

  • Cook prunes until tender, drain, and mash. Measure 1 cup and set aside.

Step 2: Make the Cake Batter

  • Cream together brown sugar and butter until light and fluffy.
  • Beat in eggs one at a time.

Step 3: Add Spices & Dairy

  • Mix in cloves, allspice, cinnamon, and nutmeg.
  • Add baking soda dissolved in sour milk.

Step 4: Fold in Flour

  • Sift flour with baking powder.
  • Gradually add to batter, mixing until smooth.

Step 5: Add Prunes

  • Stir mashed prunes into the batter until evenly combined.

Step 6: Bake the Cake

  • Pour batter into greased, floured cake pans.
  • Bake at 350°F (175°C) for 40–50 minutes, or until a toothpick comes out clean.
  • Cool completely before filling.

Step 7: Make the Filling

  • In a saucepan, combine egg, sugar, butter, sour cream, and raisins.
  • Cook over medium heat, stirring constantly, until mixture begins to thicken.
  • Remove from heat and stir in chopped nuts.

Step 8: Assemble the Cake

  • Spread filling between cake layers and on top.
  • Let set before slicing.

Tips

  • Use pitted prunes and stew gently in water or juice until very soft before measuring.
  • If “butter the size of an egg” is unclear, use about 3 tablespoons of butter as a practical substitute.
  • Add toasted chopped nuts to both filling and topping for extra texture.
  • If desired, add vanilla extract (½ to 1 teaspoon) to the filling for flavor depth.
  • Bake batter in two round pans for easy layering; cool completely before filling.
  • Lightly dust layers with cinnamon sugar before adding filling for enhanced spice.
  • Replace raisins in the filling with chopped prunes if you prefer a uniform fruit filling.
  • Add a light glaze or whipped cream topping for special occasions.
  • For a slightly tangier filling, use full-fat sour cream as written.

Nutrition

Calories: 365kcalCarbohydrates: 52gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 75mgSodium: 190mgPotassium: 380mgFiber: 3gSugar: 34gVitamin A: 450IUVitamin C: 1mgCalcium: 70mgIron: 1.8mg
Keyword family recipe, heirloom recipe, holiday dessert, layered cake, old-fashioned dessert, prune cake, spice cake, vintage cake
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