Breakfast Prune Spice Cake

Breakfast Prune Spice Cake
  • PREP TIME
    20 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    16 People
  • VIEWS
    39

Indulge in a slice of nostalgia with this exquisitely moist and warmly spiced cake. Studded with sweet, tender prunes and a hint of nutty goodness, it's the perfect excuse to enjoy cake for breakfast, brunch, or any time your heart desires.

Ingridients

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Nutrition

  • Carbohydrate
    47 g
  • Cholesterol
    47 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    4 g
  • Sodium
    295 mg
  • Sugar
    31 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 350°F (175°C). Generously grease and flour a 9-inch tube pan to ensure the cake releases effortlessly. (5 minutes)

Image Step 02
02 Step

Recipe View In a large mixing bowl, cream together the vegetable shortening and granulated sugar using an electric mixer until light and fluffy. This incorporates air and creates a tender crumb. (5 minutes)

Image Step 03
03 Step

Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the chopped stewed prunes. (3 minutes)

Image Step 04
04 Step

Recipe View In a separate bowl, whisk together the flour, allspice, nutmeg, cinnamon, salt, baking powder, and baking soda. This ensures even distribution of the leavening agents and spices. (2 minutes)

Image Step 05
05 Step

Recipe View Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. (5 minutes)

Image Step 06
06 Step

Recipe View If using, gently fold in the chopped walnuts or pecans. (2 minutes)

Image Step 07
07 Step

Recipe View Pour the batter into the prepared tube pan, spreading evenly. (1 minute)

Image Step 08
08 Step

Recipe View Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (55 minutes)

Image Step 09
09 Step

Recipe View Let the cake cool in the pan for at least 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its moisture. (10 minutes)

For a richer flavor, brown the butter before creaming it with the sugar.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the cup with milk to the 1 1/3 cup line. Let it stand for 5 minutes before using.
Toast the walnuts or pecans before chopping for a more intense nutty flavor.
Store the cooled cake in an airtight container at room temperature for up to 3 days.

Francesco Mcglynn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 13 Ratings)
Total Reviews: (3)
  • Hilario Jast

    This cake is absolutely divine! The spices are perfectly balanced, and it's so moist. My family devoured it in one sitting!

  • Fleta Howell

    I've been searching for a good prune cake recipe for ages, and this is it! It's easy to make and tastes incredible. Thank you for sharing!

  • Elijah Purdy

    I made this for a brunch party, and it was a huge hit. Everyone raved about the unique flavor combination. The prunes add a lovely sweetness and chewiness.

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