Grandma’s Secret: The Ultimate Old Fashioned Prune Cake Recipe
There’s something undeniably comforting about a slice of prune cake. It evokes memories of cozy kitchens, the aroma of spices filling the air, and the gentle wisdom of generations past. Often overlooked in favor of trendier desserts, the humble prune cake deserves a place of honor on our tables. This isn’t just any cake; it’s a testament to resourcefulness, flavor, and the enduring appeal of old-fashioned baking. This recipe, passed down through my family, is a guaranteed crowd-pleaser, boasting a moist crumb, a rich depth of flavor, and a sweetness that perfectly balances the tartness of the prunes.
## Why Prune Cake? The Magic of Dried Plums
Before diving into the recipe, let’s appreciate the star of the show: the prune. Often unfairly maligned, prunes are nutritional powerhouses, packed with fiber, vitamins, and minerals. In baking, they act as a natural sweetener and humectant, contributing to a cake that stays incredibly moist for days. The prunes lend a subtle caramel-like flavor that complements spices beautifully, resulting in a cake that’s both sophisticated and comforting.
## Unveiling the Secret Recipe: Old Fashioned Prune Cake
This recipe is straightforward, but attention to detail is key to achieving the perfect prune cake. Gather your ingredients, preheat your oven, and prepare to be transported back to a simpler time.
**Yields:** 12-16 servings
**Prep time:** 30 minutes
**Cook time:** 50-60 minutes
### Ingredients:
* **For the Prune Puree:**
* 1 pound (450g) pitted prunes
* 1 cup (240ml) water
* 1 teaspoon baking soda
* **For the Cake:**
* 1 cup (226g) unsalted butter, softened
* 1 ½ cups (300g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 ½ cups (312g) all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground cloves
* ¼ teaspoon ground nutmeg
* ½ teaspoon salt
* 1 cup (240ml) buttermilk
* 1 cup (approximately 240g) chopped walnuts or pecans (optional)
* **For the Optional Cream Cheese Frosting:**
* 8 ounces (226g) cream cheese, softened
* ½ cup (113g) unsalted butter, softened
* 3 cups (360g) powdered sugar
* 1 teaspoon vanilla extract
* 2-3 tablespoons milk or cream (to adjust consistency)
### Equipment:
* Saucepan
* Food processor or blender
* Mixing bowls
* Electric mixer (stand or hand-held)
* 9×13 inch baking pan
* Measuring cups and spoons
* Rubber spatula
* Wire rack
### Instructions:
**1. Prepare the Prune Puree:**
* In a saucepan, combine the pitted prunes and water. Bring to a boil over medium heat.
* Once boiling, reduce the heat to low, cover, and simmer for 10-15 minutes, or until the prunes are very soft.
* Remove from heat and stir in the baking soda. The mixture will foam up – this is normal.
* Let the mixture cool slightly. Then, transfer it to a food processor or blender and process until smooth. Set aside to cool completely.
**Why the Baking Soda?** The baking soda helps to neutralize the acids in the prunes, resulting in a smoother texture and richer flavor. It also contributes to a lighter crumb in the final cake.
**2. Preheat and Prepare the Pan:**
* Preheat your oven to 350°F (175°C).
* Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal.
**3. Cream Butter and Sugar:**
* In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cake crumb. Use an electric mixer for best results, beating for 3-5 minutes.
**4. Add Eggs and Vanilla:**
* Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
**5. Combine Dry Ingredients:**
* In a separate bowl, whisk together the flour, baking powder, cinnamon, cloves, nutmeg, and salt. This ensures that the spices are evenly distributed throughout the batter.
**6. Alternate Adding Dry and Wet Ingredients:**
* Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
* Add the prune puree to the batter and mix until evenly distributed. The batter will be quite thick.
* If using, gently fold in the chopped walnuts or pecans.
**7. Bake the Cake:**
* Pour the batter into the prepared baking pan and spread it evenly.
* Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
**8. Cool the Cake:**
* Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
**9. Prepare the Frosting (Optional):**
* While the cake is cooling, prepare the cream cheese frosting. In a large mixing bowl, cream together the softened cream cheese and butter until smooth and fluffy.
* Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat until light and airy.
* Stir in the vanilla extract. Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
**10. Frost and Serve:**
* Once the cake is completely cool, frost it with the cream cheese frosting. Alternatively, you can dust it with powdered sugar or leave it unfrosted.
* Slice and serve. Enjoy!
## Tips for the Perfect Old Fashioned Prune Cake
* **Use good quality prunes:** The better the prunes, the better the cake. Look for plump, moist prunes that are not too hard or dry.
* **Don’t overmix the batter:** Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Bake at the correct temperature:** Ensure your oven is properly calibrated to 350°F (175°C). An oven thermometer is a helpful tool.
* **Let the cake cool completely before frosting:** Frosting a warm cake will cause it to melt and slide off.
* **Add a touch of citrus:** A teaspoon of lemon or orange zest added to the batter can brighten the flavors of the cake.
* **Experiment with spices:** Feel free to adjust the spices to your liking. Ginger, cardamom, or allspice would also be delicious additions.
* **Soak the prunes in rum or brandy:** For an extra layer of flavor, soak the prunes in rum or brandy for a few hours before making the puree.
* **Add chocolate chips:** For a decadent twist, fold in ½ cup of chocolate chips to the batter.
* **Make it a bundt cake:** This recipe can also be baked in a bundt pan for a beautiful presentation. Adjust the baking time accordingly.
## Variations on the Classic Prune Cake
While this recipe is delicious as is, there are many ways to customize it to your liking. Here are a few ideas:
* **Spiced Prune Cake with Caramel Glaze:** Add extra spices like ginger and allspice to the batter and top with a homemade caramel glaze.
* **Prune and Walnut Cake with Orange Cream Cheese Frosting:** Use walnuts instead of pecans and add orange zest to the cream cheese frosting.
* **Chocolate Prune Cake:** Add cocoa powder to the batter for a rich chocolate flavor.
* **Prune Cake with Apple Cider Glaze:** Replace the buttermilk with apple cider and top with a glaze made from apple cider and powdered sugar.
* **Mini Prune Cakes:** Bake the batter in muffin tins for individual prune cakes.
## Serving Suggestions
Old fashioned prune cake is delicious on its own, but it can also be served with a variety of accompaniments. Here are a few ideas:
* **Whipped Cream:** A dollop of freshly whipped cream adds a light and airy touch.
* **Ice Cream:** Vanilla ice cream or caramel ice cream pairs perfectly with the flavors of the cake.
* **Fruit Compote:** A warm fruit compote, such as apple or pear, is a delicious addition.
* **Coffee or Tea:** A cup of coffee or tea is the perfect complement to a slice of prune cake.
* **Brandy Sauce:** For a more decadent treat, serve with a warm brandy sauce.
## Storing Prune Cake
Prune cake is known for its exceptional moistness, which means it stores very well. Here’s how to keep your cake fresh:
* **Unfrosted Cake:** Store unfrosted prune cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days. You can also freeze it for up to 2 months. Thaw completely before serving.
* **Frosted Cake:** Store frosted prune cake in the refrigerator in an airtight container for up to 3 days. Allow the cake to come to room temperature before serving.
## Troubleshooting Prune Cake
Even with the best recipes, baking can sometimes be unpredictable. Here are a few common problems and their solutions:
* **Cake is dry:** This could be due to overbaking or using too much flour. Make sure to measure the flour accurately and bake the cake until a wooden skewer inserted into the center comes out clean, but not dry.
* **Cake is dense:** This could be due to undermixing or using cold ingredients. Make sure to cream the butter and sugar thoroughly and use room temperature ingredients.
* **Cake is sinking in the middle:** This could be due to using too much liquid or opening the oven door too often during baking. Follow the recipe carefully and avoid opening the oven door until the cake is almost done.
* **Frosting is too thin:** This could be due to using too much liquid. Add more powdered sugar, a tablespoon at a time, until the frosting reaches your desired consistency.
* **Frosting is too thick:** This could be due to using too much powdered sugar. Add milk or cream, a teaspoon at a time, until the frosting reaches your desired consistency.
## The Enduring Appeal of Old Fashioned Baking
In a world of elaborate desserts and trendy flavors, the simple prune cake stands as a reminder of the beauty of traditional baking. It’s a cake that’s easy to make, incredibly flavorful, and always a crowd-pleaser. So, dust off your grandmother’s recipe, gather your ingredients, and bake a prune cake that will transport you back to a simpler time. You won’t be disappointed.
## Embrace the Prune: A Final Thought
Don’t let the humble prune fool you. It’s the secret ingredient that makes this cake so special. Its natural sweetness, moistness, and subtle caramel-like flavor create a dessert that’s both comforting and sophisticated. So, embrace the prune, and discover the magic of old-fashioned prune cake!
Enjoy baking this timeless treasure! Let me know in the comments how your prune cake turned out! I’d love to hear your variations and tips as well. Happy baking!