Best 9 Prune And Semolina Cake Recipes

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Indulge in a delightful culinary journey with our exquisite prune and semolina cake, a harmonious blend of flavors and textures that will tantalize your taste buds. This classic Italian dessert combines the natural sweetness of prunes with the nutty flavor of semolina, resulting in a moist and delectable treat. Join us as we explore the art of crafting this timeless cake, unraveling the secrets behind its irresistible charm.

This article presents a comprehensive guide to creating the perfect prune and semolina cake, featuring three unique recipes that cater to diverse preferences and dietary needs. The traditional recipe embodies the essence of this classic dessert, showcasing the perfect balance between prunes and semolina. For those seeking a healthier alternative, the gluten-free recipe offers a delightful twist, using almond flour and coconut sugar to create a wholesome and equally satisfying cake. Finally, the vegan recipe caters to those with plant-based dietary preferences, demonstrating how to achieve a rich and flavorful cake without the use of animal products.

As you embark on this culinary adventure, you'll discover the secrets to selecting the finest ingredients, preparing the semolina batter, and incorporating the plump and juicy prunes. Learn the art of achieving the perfect texture, ensuring a moist and tender crumb that melts in your mouth. Whether you're a seasoned baker or just starting your culinary journey, our detailed instructions and helpful tips will guide you every step of the way.

Prepare to be captivated by the symphony of flavors and textures that await you in this extraordinary prune and semolina cake. With three delectable recipes to choose from, you'll have the opportunity to savor the traditional Italian delight, explore a healthier alternative, or indulge in a vegan masterpiece. Let's embark on this culinary journey together and create a dessert that will leave you and your loved ones craving more.

Let's cook with our recipes!

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.

PRUNE AND SEMOLINA CAKE



Prune and Semolina Cake image

Am decluttering all my magazine clipped recipes and posting them here - am yet to try this one. Note to recipe says - suitable to freeze, can be made a day ahead.

Provided by ballarat

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 9

1 cup pitted prunes (170 grams)
125 g unsalted butter
2 eggs
1 1/4 cups self-raising flour
3/4 cup fine semolina
1/3 cup orange juice
1/4 cup caster sugar
1/2 cup water
1 teaspoon rose water

Steps:

  • Preheat oven to 190 degrees centigrade (moderately hot).
  • Grease a 20 cm round cake tin and line base with paper; grease paper.
  • 2. Cover prunes with boiling water, let stand 10 minutes or until soft; drain well.
  • 3. Cream butter and sugar in small bowl with electric mixer until pale in colour. Beat in eggs one at a time, beating well after each addition.
  • 4. Stir in sifted flour, semolina and juice.
  • 5. Spread two-thirds of mixture over base of prepared pan, top with prunes, spread with remaining cake mixture.
  • 6. Bake in moderate oven about 50 minutes or until cooked through.
  • 7. When cake is nearly cooked, make syrup by combining sugar and water in pan and stirring over heat (without boiling) until sugar is dissolved. Bring to boil and simmer for 2 minutes. Lastly stir in rosewater.
  • 8. Turn onto wire rack, turn cake right side up and place rack on a tray.
  • 9. Pour hot syrup over hot cake, cool Serve dusted with icing sugar if desired.

Nutrition Facts : Calories 2273.9, Fat 113.9, SaturatedFat 67.8, Cholesterol 640.8, Sodium 2146.3, Carbohydrate 266.6, Fiber 9.3, Sugar 57.6, Protein 45.5

NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)



Namoura (Syrup-Soaked Semolina Cake) image

Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm. When she serves it at iftar dinners during Ramadan, Ms. Saab often doses the syrup with a little bit of lavender extract. You could follow her lead, or use another floral note like vanilla or rose. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda.

Provided by Tejal Rao

Categories     cakes, dessert

Time 1h

Yield 20 to 24 pieces

Number Of Ingredients 9

2 cups/400 grams granulated sugar
1 tablespoon freshly squeezed lemon juice
1 1/4 teaspoons lavender extract, vanilla extract or rose water
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted, plus more for coating the pan
3 cups/490 grams semolina flour
3/4 cup/150 grams granulated sugar
1 cup/227 grams plain whole-milk yogurt
2 1/2 teaspoons baking soda
1/4 cup/29 grams slivered almonds

Steps:

  • In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
  • Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
  • Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
  • Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
  • Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 26 grams, TransFat 0 grams

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 & CHOCOLATE TORTE



Prune & chocolate torte image

A dinner party favourite

Provided by Good Food team

Categories     Dessert, Treat

Time 1h5m

Number Of Ingredients 10

250g no-soak prunes , halved
4 tbsp brandy
25g cocoa powder
100g plain chocolate (at least 70% cocoa solids), in pieces
50g butter
175g golden caster sugar
4 large egg whites
85g plain flour
1 tsp ground cinnamon
lightly whipped cream or crème fraîche , to serve

Steps:

  • Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
  • Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
  • Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
  • Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.

Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium

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

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 :

MARY'S PRUNE CAKE



Mary's Prune Cake image

This is a recipe given to me years ago by my Mother-in-law. A very sweet, dense cake my husband grew up with and to this day still requests.

Provided by Bev I Am

Categories     Breads

Time 1h20m

Yield 1 cake

Number Of Ingredients 19

3 eggs
1 cup vegetable oil
1 1/2 cups sugar
2 cups flour, combined with the following
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon salt
1 teaspoon vanilla
1 cup cooked prune, chopped
1 cup buttermilk
1 cup nuts
1 cup sugar
1/2 cup buttermilk
1 teaspoon Karo light corn syrup
1/2 teaspoon vanilla
1 pinch salt
1/2 cup melted butter

Steps:

  • For the cake: Blend sugar, oil and eggs.
  • Add dry ingredients altering with the milk.
  • Add vanilla, nuts and prunes.
  • Bake in a 13x9x2" pan at 300 degrees for 45-60 minutes.
  • While hot and still in pan pour icing over the cake.
  • For the icing: Mix all ingredients in saucepan and bring to a boil.
  • Remove from heat and pour over cake.
  • Use fork to pierce holes in cake to absorb icing.

SEMOLINA CAKE



Semolina Cake image

This is my family's favorite cake.

Provided by sapphireml

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
¼ cup semolina flour
1 teaspoon baking powder
1 ½ cups butter
¾ cup white sugar
10 eggs, separated
½ cup orange juice
2 tablespoons grated orange zest
2 teaspoons vanilla extract
2 tablespoons brandy
⅔ cup almonds, coarsely chopped
⅔ cup almonds, finely chopped
½ cup sliced almonds
1 tablespoon brandy

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
  • Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
  • Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
  • Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
  • Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 26.1 g, Cholesterol 216 mg, Fat 37.3 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 16.7 g, Sodium 252.3 mg, Sugar 14.6 g

Tips for a Perfect Prune and Semolina Cake:

  • Use ripe prunes: Softer prunes are easier to blend and will give your cake a more intense flavor.
  • Soak the prunes in hot water: This will help to plump them up and make them even softer.
  • Use a food processor to blend the prunes: This will ensure that they are finely chopped and evenly distributed throughout the cake batter.
  • Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the cake in a well-greased pan: This will help to prevent the cake from sticking and will make it easier to remove from the pan.
  • Let the cake cool completely before serving: This will allow the flavors to develop and the cake to set properly.

Conclusion:

This prune and semolina cake is a delicious and easy-to-make treat that is perfect for any occasion. The combination of prunes, semolina, and almond flour gives the cake a unique flavor and texture that is sure to please everyone. Whether you are looking for a special dessert to serve at a party or a simple snack to enjoy with your family, this cake is sure to be a hit.

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