For a richer flavor, use brown butter in the sauce. Add a splash of vanilla extract to the sauce for extra depth. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat. The cake can be stored in an airtight container at room temperature for up to 3 days. The sauce can be made ahead of time and stored in the refrigerator for up to 5 days. Reheat gently before serving.
Grandma Ruby's Prune Cake
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 50 mins
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SERVING16 People
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VIEWS12
A comforting classic reimagined! This prune cake boasts a moist, spiced crumb and a luscious caramel sauce that elevates it to a delightful indulgence. Each bite is a trip down memory lane with a sophisticated twist.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Cholesterol64 mg
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Fiber3 g
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Protein4 g
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Saturated Fat7 g
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Sodium331 mg
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Sugar38 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. (5 minutes)
02
StepPrepare the prunes: In a saucepan, combine the prunes with enough water to cover. Bring to a boil, then remove from heat and let stand for 10 minutes. Drain well, reserving 1 cup of the soaking liquid. Mash the prunes with a fork or potato masher. (15 minutes)
03
StepCombine dry ingredients: In a medium bowl, whisk together the flour, cinnamon, cloves, and nutmeg. (2 minutes)
04
StepCombine wet ingredients: In a large bowl, cream together the sugar and softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the mashed prunes. (5 minutes)
05
StepBloom the baking soda: In a small bowl, combine the reserved prune soaking liquid and baking soda. The mixture will fizz. (1 minute)
06
StepCombine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the prune juice mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (5 minutes)
07
StepBake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes before lifting out using the parchment paper overhang and transferring to a wire rack to cool completely. (50 minutes)
08
StepPrepare the sauce: While the cake is cooling, in a medium saucepan, combine the sugar, butter, cream, corn syrup, and baking soda. Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes, or until the sauce is thickened and smooth. (10 minutes)
09
StepServe: Slice the cooled cake and serve warm with a generous drizzle of the caramel sauce.
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Anabel Davis
Jun 27, 2025Absolutely amazing! The cake was so moist and the sauce was incredibly delicious. Everyone loved it!
Orland Jonesmante
Jun 20, 2025I made this for a family gathering, and it was a huge hit! Everyone asked for the recipe.
Jalon Stokes
Jun 19, 2025The instructions were easy to follow, and the cake turned out perfectly. Thank you for sharing this wonderful recipe!
Tyreek Koelpinpouros
Jun 17, 2025The prunes add such a unique and delicious flavor to the cake. It's not too sweet, which is perfect.
Lester Lehner
Jun 12, 2025I was skeptical about prune cake, but this recipe completely changed my mind! It's so moist and flavorful.
Ansel Kirlin
Jun 9, 2025This cake is a hug in dessert form! The sauce is absolutely divine.
Oren Veum
Jun 3, 2025I've made this cake twice already! It's become a family favorite. The prunes add such a unique and wonderful flavor.