- 2 cup vegetable oil
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs
- 2 cups all-purpose flour*
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup stewed prunes, cut up
- 1 cup chopped pecans
- Preheat oven to 350 degrees. Well grease and flour a 10" tube or Bundt pan (or mini-loaf pans). I use a no-stick flour spray to get into all the crevices of a Bundt pan. Set aside.
- Beat together sugar, oil, and eggs. Sift together flour, spices, and salt. Dissolve baking soda in buttermilk. Add buttermilk mixture alternately with flour mixture to sugar/egg mixture, beginning and ending with flour. Stir in prunes and pecans by hand.
- Pour into prepared pan(s). Bake at 350 degrees for 1 hour to 1-1/2 hours, or until cake tests done by inserting cake tester or toothpick in center of cake. There should be no crumbs clinging to toothpick. Remove from oven and let rest on wire rack for 10 minutes. Remove from pan and let cool completely, top side up, on wire rack.
- This is a wonderful, moist cake that keeps well. It also freezes well. It can also be baked in mini-loaf pans and given as a gift, although you may have to adjust your baking time depending on the size of the mini-loaf pans.
- NOTE: To make stewed prunes, place a package of pitted prunes in a saucepan and barely cover with water. Cook on medium-low heat, stirring occasionally, until prunes are soft and most of liquid has evaporated, about 30-40 minutes. Let cool. Using fingers, break apart prunes until you have 1 cup. Reserve the remaining prunes to eat on toast for breakfast.
This Prune Cake recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.