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Vintage Prune Cake with Glaze Recipe

Vintage Prune Cake with Glaze Recipe
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★★★★★

4.9 from 8 reviews

This Vintage Prune Cake with Glaze is a moist and flavorful dessert combining the rich taste of California prunes with warm spices like cinnamon, cloves, and nutmeg. The cake is complemented by a luscious, buttery glaze with a hint of orange zest and vanilla, making it perfect for gatherings or a special treat.

Ingredients

Scale

Cake

  • 1 cup California prunes, chopped
  • 1 cup buttermilk
  • 1 cup California extra virgin olive oil (or vegetable oil)
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 2 teaspoon vanilla extract

Glaze

  • 1/2 cup buttermilk
  • 2 tablespoons date syrup or dark corn syrup
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 6 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • Zest of one orange (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease or line a 13×9-inch baking pan to prevent sticking.
  2. Mix wet ingredients: In a large bowl, combine the oil, sugar, and eggs. Mix well using a spoon until the mixture is smooth and uniform.
  3. Add prunes and buttermilk: Stir in the chopped California prunes and buttermilk, mixing thoroughly to ensure even distribution.
  4. Combine dry ingredients and incorporate: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ground cloves, allspice, and nutmeg. Gradually add this dry mixture to the wet ingredients, stirring well. Then mix in the vanilla extract until fully incorporated.
  5. Bake the cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
  6. Prepare the glaze: While the cake bakes, combine the buttermilk, date syrup (or dark corn syrup), sugar, baking soda, butter (or margarine), vanilla extract, and orange zest in a saucepan. Bring the mixture to a gentle simmer over low heat, stirring until everything is melted and combined. Keep warm until ready to use.
  7. Glaze and serve: When the cake is done, remove it from the oven and immediately poke several holes in the surface using a fork. Pour the warm glaze evenly over the cake, allowing it to soak in. Serve warm or at room temperature.

Notes

  • California prunes add natural sweetness and moisture, but you can substitute dried prunes if unavailable.
  • Using extra virgin olive oil gives a unique flavor, but vegetable oil works well as a neutral substitute.
  • The glaze is best poured while warm so it soaks into the cake thoroughly.
  • Optional orange zest in the glaze enhances brightness and aroma but can be omitted if preferred.
  • To store, keep the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Keywords: prune cake, vintage cake, glazed prune cake, spiced cake, moist dessert, holiday dessert, prune recipe

Find it online: https://kitchenbyclara.com/vintage-prune-cake-with-glaze-recipe/