Vintage Prune Cake with Glaze Recipe

If you’re craving a dessert that feels like a warm hug from the past, this Vintage Prune Cake with Glaze is just what you need. This cake brings together the wonderful richness of tender California prunes, a delightful blend of cozy spices, and a luscious, sticky glaze that seeps into every bite. It’s a timeless treat where moistness meets flavor complexity, making it a cherished favorite for family gatherings or a sweet afternoon pick-me-up. Trust me, once you make this Vintage Prune Cake with Glaze, it will quickly become one of your most beloved recipes.

Ingredients You’ll Need

The magic of this Vintage Prune Cake with Glaze starts with a handful of simple yet thoughtful ingredients. Each one plays a special role, from the moist, fruity prunes to the warm, fragrant spices, all coming together to create that unforgettable taste and texture.

• California Prunes (1 cup, chopped): These add natural sweetness and a tender, moist crumb that sets this cake apart.
• Buttermilk (1 1/2 cups, divided): Gives the cake a gentle tang and tender texture while helping activate the baking soda.
• California Extra Virgin Olive Oil (1 cup): Or vegetable oil, this keeps the cake delectably moist with a subtle fruity undertone.
• Sugar (1 1/2 cups): Sweetness to balance the rich prune flavor and spices perfectly.
• Eggs (3): They provide structure and richness to the cake’s tender crumb.
• Flour (2 cups): The foundation for your cake, supplying structure and body.
• Baking soda (1 teaspoon in batter, 1/2 teaspoon in glaze): Essential leavening to ensure lightness.
• Salt (1/2 teaspoon): Enhances all the flavors beautifully.
• Cinnamon, Ground Cloves, Allspice, Nutmeg (1 teaspoon each): A warm blend of spices that gives this cake its vintage character.
• Vanilla Extract (2 teaspoons total): Adds depth and a lovely sweet aroma.
• Date Syrup or Dark Corn Syrup (2 tablespoons): Gives the glaze its signature rich, sticky finish.
• Butter or Margarine (6 tablespoons): Creates a creamy, rich glaze that melts perfectly over the cake.
• Orange Zest (optional): Adds a bright, fresh note that complements the prune and spice beautifully.

How to Make Vintage Prune Cake with Glaze

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 350°F (175°C) and get a 13×9-inch pan ready by greasing or lining it. Having these set up ahead means a smooth transition into baking once your batter is ready.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the California extra virgin olive oil, sugar, and eggs. Stir these well until they form a smooth, slightly fluffy mixture. This creates the base of your cake’s tender texture and sweetness.

Step 3: Add Prunes and Buttermilk

Next, fold in the chopped prunes along with 1 cup of buttermilk. This combination brings moisture and fruity richness, ensuring every bite is tender and flavorful.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, allspice, and nutmeg. Mixing these spices with the flour evenly distributes flavor throughout the cake, creating that signature vintage taste.

Step 5: Blend Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, stirring gently but thoroughly. Then, add the remaining 1/2 teaspoon vanilla extract for that final aromatic touch.

Step 6: Bake the Cake

Pour the batter into your prepared pan and slide it into the oven. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. The result is a beautifully spiced, moist cake with tender prune pockets throughout.

Step 7: Make the Glaze

While the cake bakes, combine the glaze ingredients—remaining buttermilk, date syrup or dark corn syrup, sugar, baking soda, butter, and vanilla extract—in a saucepan. Warm gently over low heat until it simmers, stirring until it thickens slightly. Keep it warm and ready.

Step 8: Glaze the Cake

Once the cake comes out of the oven, poke several holes across the surface using a fork. Pour the warm glaze evenly over the cake, allowing it to seep into those holes. This step gives the cake that classic sticky, flavorful finish that defines the Vintage Prune Cake with Glaze.

How to Serve Vintage Prune Cake with Glaze

Garnishes

Sprinkle freshly chopped walnuts or almonds on top for crunch, or dust the cake lightly with powdered sugar to give it a delicate, snowy look. A few extra prune pieces on the side will highlight the star ingredient beautifully.

Side Dishes

This Vintage Prune Cake with Glaze pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of strong black coffee or spiced tea also complements the rich spice flavors, making your snack or dessert moment even more special.

Creative Ways to Present

For a fun twist, serve individual slices topped with a drizzle of honey and fresh citrus slices. You might even cut the cake into small squares and serve it alongside a cheese platter for a charming dessert spread that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Vintage Prune Cake with Glaze tightly wrapped in plastic wrap or stored in an airtight container at room temperature. It should stay moist and delicious for up to 3 days, making it easy to enjoy the next day too.

Freezing

If you want to save this cake for longer, wrap it well in plastic and then foil before placing it in the freezer. The Vintage Prune Cake with Glaze freezes beautifully for up to 2 months. Thaw it overnight in the refrigerator for the best texture.

Reheating

For a cozy treat, warm slices gently in the microwave for about 15-20 seconds or in a low oven until warmed through. The glaze will soften again, making each bite taste freshly baked, just like when it came out of the oven.

FAQs

Can I substitute prunes with other dried fruits?

While prunes give this cake its signature moistness and flavor, you can experiment with dried apricots or dates. However, the taste and texture will vary, so prunes remain the best choice for the authentic Vintage Prune Cake with Glaze experience.

Is it necessary to use buttermilk?

Buttermilk adds a subtle tang and helps activate the baking soda for a light crumb. If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or vinegar with enough milk to make 1 1/2 cups and let it sit for 5 minutes before using.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend designed for baking. Keep the measurements the same and ensure your baking soda is gluten-free as well. The texture may be slightly different but still delicious.

How long does the glaze keep its texture?

The glaze is best enjoyed fresh, right after pouring. It will harden slightly as it cools, so for the perfect sticky sweetness, serve the cake while the glaze is still warm and gooey.

Can I bake this cake in a different pan size?

You can use a similarly sized round or square pan, but adjust baking time accordingly. Keep an eye on the cake after 35 minutes and test for doneness with a toothpick to avoid overbaking or underbaking.

Final Thoughts

If you’re on the hunt for a dessert that carries nostalgia and deep, comforting flavors, don’t hesitate to try this Vintage Prune Cake with Glaze. It’s more than just a cake—it’s a celebration of timeless ingredients and warm memories in each tender, glazed bite. I promise once you make it, it will quickly become your go-to favorite for cozy afternoons and special occasions alike.

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