Best 10 Marys Prune Cake Recipes

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Indulge in culinary delight with Mary's Prune Cake, a timeless classic dessert recipe that has been passed down through generations. This moist and flavorful cake is studded with tender prunes, offering a delightful contrast of flavors and textures in every bite. The prune cake is prepared with simple, wholesome ingredients like eggs, sugar, butter, and flour, ensuring a comforting and nostalgic taste. Explore variations of the classic recipe, such as the Prune Upside-Down Cake with its caramelized prune topping, the decadent Prune Cake with Cream Cheese Frosting, or the unique Gluten-Free Prune Cake that caters to special dietary needs. Each recipe is meticulously detailed, guiding you through the process of creating a perfect prune cake every time. Embrace the goodness of prunes, known for their natural sweetness, dietary fiber, and essential nutrients, as you embark on a culinary journey with Mary's Prune Cake.

Check out the recipes below so you can choose the best recipe for yourself!

OLD FASHIONED PRUNE CAKE



Old Fashioned Prune Cake image

This old fashioned prune cake is a cake your grandmother would make. It's definitely a classic and you must give it a try.

Provided by The Southern Lady Cooks

Categories     Cake

Time 1h5m

Number Of Ingredients 19

1 cup pitted prunes (chopped (I used 25 prunes cut in about six pieces each))
1 cup buttermilk
1 cup oil (I used Canola)
1 1/2 cups sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon nutmeg
2 teaspoons vanilla extract
1/2 cup buttermilk
2 tablespoons dark corn syrup
3/4 cup sugar
1/2 teaspoon baking soda
6 tablespoons butter or margarine
1 teaspoon vanilla extract

Steps:

  • I do not use a mixer with this cake. You will need 3 bowls, 1 large mixing bowl and 2 smaller bowls. Put your chopped prunes in one of the small bowls, cover with the cup of buttermilk and set aside. In the large bowl add together the oil, sugar, and eggs mixing well with a spoon. In the other bowl combine the flour, soda, salt, cinnamon, cloves, allspice, and nutmeg and use a wire whisk to mix well.
  • Pour the prunes and milk into the large bowl with the sugar, eggs, and oil. Add the dry ingredients and mix well with a spoon. (I use a wooden spoon). Add vanilla extract and mix. Spray a 9 x 13 cake pan and add the batter. Bake in preheated 325 degree oven for 45 to 50 minutes or until the center of the cake is done. Add the topping recipe below while still warm.

INY'S PRUNE CAKE



Iny's Prune Cake image

I was fortunate enough to happen upon this recipe for my great-grandmother Iny's Prune Cake a few years ago.

Categories     Christmas     breakfast     dessert     main dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 20

FOR THE CAKE:
1 c. Prunes
1 c. Sugar
3 whole Eggs
1 c. Canola Oil
1 1/2 c. Flour, Sifted
1 tsp. Baking Soda
1 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cinnamon
1 c. Buttermilk
1 tsp. Vanilla Extract
_____
FOR THE ICING:
1 c. Sugar
1/2 c. Buttermilk
1/2 tsp. Baking Soda
1 tbsp. White Corn Syrup
1/4 c. Butter
1/2 tsp. Vanilla

Steps:

  • Preheat oven to 300 degrees.Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.While cake has five minutes remaining, make the icing:Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.Remove cake from oven and pour on icing immediately.Allow to rest on the counter. Serve warm.NOTE: There is absolutely zero "prune effect" associated with this cake. The end.

INY'S PRUNE CAKE WITH BUTTERMILK ICING



Iny's Prune Cake with Buttermilk Icing image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 18

Butter, for greasing pan
1 cup prunes
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup canola oil
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup buttermilk
1 cup sugar
1/2 cup buttermilk
4 tablespoons (1/2 stick) butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Steps:

  • For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan.
  • Place the prunes in a small saucepan. Cover them with water. Bring to a low boil and cook until soft and mashable, about 8 minutes.
  • Drain the water and mash the prunes on a plate. It's okay to leave little chunks behind. Set the prunes aside and make the cake.
  • Sift together the flour, baking soda, allspice, cinnamon and nutmeg. Mmmm... smells like the holidays.
  • In a separate bowl, mix together the oil, sugar, vanilla and eggs.
  • Combine the wet and dry ingredients and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
  • Now throw in the mashed prunes. And if your honey walks in as you're completing this step, shield the bowl with your body and stir quickly. What he doesn't know won't hurt him.
  • Pour into the prepared baking pan and bake for 35 to 40 minutes. Grandma Iny was adamant: do not over bake the cake. You want it to be nice and moist.
  • When the cake has about 5 minutes left to bake, make the icing: Combine the sugar, buttermilk, butter, corn syrup, baking soda and vanilla in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat. No need to stir. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
  • Pull the cake out of the oven. Try not to faint, as it smells absolutely divine.
  • While the cake is very warm, pour the icing evenly over the top. Work fast, as it will quickly start to soak into the cake.
  • Spread the coat evenly ... then please, do yourself a favor: lick the spatula. It'll make you smile. Serve immediately, or feel free to let the cake sit on the counter for a while before serving. It only gets better with age.
  • Helpful hint: serve without revealing the fact that the cake contains prunes.

PRUNE CAKE



Prune Cake image

This was the cake I asked my mother to bake me for my birthday each year. Most people would turn up their noses at any food with prunes in it, but oh are they wrong! This cake is wonderful. When my mother had to go to the nursing home, I found her recipe written in the back of an old cookbook. I was so excited and have been baking it ever since. In fact, then I started making it for her. By the way, I lost my Little Mama when she was 95 years old. She was a wonderful cook and passed it down to me.

Provided by GA Hole In 1 GAL

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 18

1 cup pitted prunes
½ cup water
2 cups all-purpose flour
1 ½ cups white sugar
1 tablespoon ground allspice
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 eggs, lightly beaten
1 ½ cups chopped pecans
1 cup white sugar
½ cup margarine
½ cup buttermilk
1 teaspoon vanilla extract
2 tablespoons corn syrup, such as Karo®

Steps:

  • Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
  • Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans.
  • Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack.
  • To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally.
  • Invert cake onto a platter and pour hot icing over the cake.

Nutrition Facts : Calories 630.5 calories, Carbohydrate 73.2 g, Cholesterol 28.5 mg, Fat 37 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 335.7 mg, Sugar 51 g

PRUNE CAKE



Prune Cake image

This recipe is definitely from the South. We had a friend who used to make our family a prune cake every Christmas. When I make this cake, I always talk my father into cracking the walnuts out of the hulls for me. We pick up the walnuts in the fall and use them all winter long...the trees are everywhere! We have a 12-acre farm and are building a cabin on it.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 18

2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 large eggs, beaten
1 cup chopped cooked pitted dried plums (prunes), drained
1 cup chopped nuts
BUTTERMILK GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda

Steps:

  • In a large bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in plums and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 40-45 minutes or until cake tests done. Remove from oven and punch holes in top of cake with a wooden skewer or pick. Immediately combine glaze ingredients in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly; pour hot glaze over warm cake. Cool in pan.

Nutrition Facts :

GRANDMA RUBY'S PRUNE CAKE



Grandma Ruby's Prune Cake image

Just like Grandma used to make! The sauce pulls everything together for the perfect treat!

Provided by Sunsweet

Categories     Trusted Brands: Recipes and Tips     Sunsweet®

Time 50m

Yield 16

Number Of Ingredients 15

2 cups Sunsweet® Amaz!n™ Prunes, pitted
2 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 cups granulated sugar
3 eggs
2 tablespoons butter
1 cup Sunsweet® Amaz!n™ Prune Juice
1 tablespoon baking soda
½ cup butter
1 cup granulated sugar
1 tablespoon white corn syrup or honey
½ cup whipping cream
½ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper.
  • Add prunes to a saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside. In a bowl, stir flour with cinnamon, cloves and nutmeg; set aside. In a separate bowl, beat sugar with eggs and 2 tablespoons butter until blended. In a measuring cup, mix prune juice with 1 tablespoon baking soda. Stir into mixture alternating with flour mixture. Stir in mashed prunes. Transfer to prepared baking pan.
  • Bake for 30 to 35 minutes or until tester inserted into center comes out clean. Cool for 15 minutes. Remove from pan and cool completely on rack. Meanwhile, prepare the sauce.
  • Sauce: Add 1/2 cup butter, sugar, syrup, cream and 1/2 teaspoon baking soda to a small saucepan set over medium heat; bring to a boil. Boil for 2 minutes. Cut cake and serve with warm sauce.

Nutrition Facts : Calories 386.2 calories, Carbohydrate 69.8 g, Cholesterol 64.1 mg, Fat 11.2 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 6.6 g, Sodium 331.3 mg, Sugar 38 g

PRUNE CAKE



Prune Cake image

Spicey, fruity, moist cake that starts with a cake mix. Easy to make. I usually dust it with confectioners sugar but it is equally delicious with a caramel frosting.

Provided by mandabears

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 5

12 ounces dried prunes
1 1/2 cups water
18 1/2 ounces duncan hines spice cake mix
3 large eggs
1/3 cup vegetable oil

Steps:

  • Combine prunes and water in a microwave safe bowl.
  • Microwave on high for 2 minutes.
  • Drain reserving liquid.
  • Puree prunes in a food processor or blender.
  • Preheat oven to 350 degrees.
  • Grease and flour a large bundt pan.
  • In a large bowl blend cake mix, eggs and prune liquid and oil.
  • Beat on medium speed for 3 minutes.
  • Stir in prune puree and beat for 1 more minute.
  • Bake at 350 degrees for 40-45 minutes.
  • Cake is done when toothpick inserted in center of cake comes out clean.

TO DIE FOR " PRUNE CAKE" WITH BUTTERMILK GLAZE



To Die for

So simple and delicious! I made this for my family of 4 and there was NONE left the next day. So easy to make, I keep it on hand for guest. Most of the ingredients you will probably already have on hand. ENJOY!

Provided by wynde

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

2 1/2 cups sugar
2 cups flour
1 cup canola oil
1 1/2 cups buttermilk
1 cup prune baby food
3 eggs
3 teaspoons vanilla
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup finely chopped pecans (optional)
1/4 cup butter

Steps:

  • Mix with electric mixer the following:.
  • 2 cups of flour.
  • 1 1/2 cups of sugar.
  • 1 cup canola oil.
  • 1 cup buttermilk.
  • 1 cup baby food prunes.
  • 3 eggs.
  • 1 tsp vanilla.
  • 1 tsp baking soda.
  • 1 tsp cinnamon.
  • 1/2 tsp salt.
  • and chopped pecans.
  • Bake for 45 minutes to 1 hour at 300 degrees.
  • in a lightly greased and floured 9x13 baking pan.
  • In the last 5 minutes of baking, make the sauce to pour over cake IMMEDIATELY after removing from the oven.
  • Sauce:.
  • combine all in a medium sauce pan:.
  • 1 cup sugar.
  • 1/2 cup of buttermilk.
  • 1/4 cup of butter.
  • 2 tsp vanilla.
  • 1/2 tsp baking soda.
  • DO NOT BEAT! Boil for 1 minute.

BABY'S FAVORITE PRUNE CAKE



Baby's Favorite Prune Cake image

I made this when my cousin wouldn't part with her recipe for prune cake, and none of the recipes I could find seemed to match the goodness of her baking. This is almost an exact replica, and for all I know could be exactly what she uses. You will find that this cake is a very old-fashioned quick bread that uses baby food to keep it moist and provide that extra burst of flavor. I am sure it will quickly become one of your favorites!

Provided by PalatablePastime

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup margarine, softened
1 cup light brown sugar
2 large eggs
12 ounces prune baby food (applesauce could be substituted)
2 teaspoons baking soda
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1 teaspoon salt
1 cup chopped walnuts
2 cups pitted prunes, snipped into raisin-sized pieces
2 tablespoons sorghum molasses

Steps:

  • Preheat oven to 325 degrees.
  • Grease 13x9x2" cake pan, and set aside.
  • Cream together margarine and sugar until well blended; add lightly beaten eggs and mix well.
  • Add prune baby food and molasses to sugar/egg mix and blend well.
  • In a large bowl, sift together dry ingredients except nuts and prunes.
  • Add to dry ingredients and stir until moistened.
  • Add nuts and prunes and fold into batter.
  • Pour batter into prepared pan and bake in 325 degree oven for approximately 45 minutes or until toothpick inserted in cake comes out pretty clean.
  • Serve plain, as a snacking cake, or for a sweeter touch, sift confectioners sugar over cake; or make a glaze of confectioners sugar and milk to a drizzling consistency and drizzle over cake.
  • Tastes good plain though.

OLD FASHIONED PRUNE CAKE



Old Fashioned Prune Cake image

This is a very moist and rich cake. A little troublesome, but well worth it!

Provided by WYJAC

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 18

1 cup vegetable oil
3 eggs
1 ½ cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup buttermilk
1 ¼ teaspoons vanilla extract
1 cup prunes, pitted and chopped
1 ½ cups chopped pecans
¾ cup butter
¾ cup buttermilk
1 ½ teaspoons dark corn syrup
1 ½ cups white sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
  • In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
  • In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
  • Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
  • Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
  • Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
  • For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

Nutrition Facts : Calories 701.5 calories, Carbohydrate 79.7 g, Cholesterol 78.4 mg, Fat 41.6 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 11.2 g, Sodium 438.1 mg, Sugar 58.9 g

Tips:

  • Use high-quality ingredients: Fresh, ripe prunes, good quality butter, and fresh eggs will make a big difference in the flavor of your cake.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a well-greased and floured pan: This will help prevent the cake from sticking.
  • Let the cake cool completely before frosting it: This will help the frosting set properly.
  • Store the cake in an airtight container at room temperature for up to 3 days: You can also freeze the cake for up to 2 months.

Conclusion:

Mary's prune cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a delicious prune filling. The cream cheese frosting is the perfect complement to the cake, adding a touch of sweetness and richness. Whether you are making it for a special occasion or just for a snack, Mary's prune cake is sure to be a hit.

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