Prune Cake with Prune Icing

A classic prune cake recipe, moist and rich, with prune icing as an added treat!

What you’ll need: 

For the cake:

  • 1 cup vegetable oil
  • 3 eggs
  • 1 ½ cups white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 1 ¼ teaspoons vanilla extract
  • 1 cup prunes, pitted and chopped
  • 1 ½ cups chopped pecans
  • ¾ cup butter
  • ¾ cup buttermilk
  • 1 ½ teaspoons dark corn syrup
  • 1 ½ cups white sugar
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan. In a bowl, mix together all dry ingredients. In a separate bowl, whisk together for 2 minutes in medium speed the eggs, oil, and 1 ½ cups sugar. Alternately add the flour mixture and 1 cup buttermilk, start and end with the dry mix; whisk well with each addition. Stir in the prunes, pecans, and 1 ¼ teaspoons vanilla. Pour onto bundt or tube pan and bake for 1 hour. Use a toothpick to check if the cake is ready – insert in the center; it should come out clean.  

For the frosting

  • 6 egg whites
  • 1/2 tbsp cream of tartar
  • 1 1/2 c sugar
  • 1/2 c prunes, mashed

In a bowl, whisk the egg whites until they form small peaks. In a saucepan, boil the sugar, cream of tartar, and prunes over low heat. Remove from heat and slowly add to the egg whites. Whisk together using medium speed until the icing forms stiff and glossy peaks. Coat the prune cake with the prune icing. 

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