Best 13 Prune Cake With Buttermilk Icing Recipes

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Indulge in the delectable Prune Cake with Buttermilk Icing, a classic dessert that combines the sweet and tangy flavors of prunes and buttermilk. This moist and flavorful cake is a delightful treat for any occasion. The recipe also features a luscious Chocolate Frosting, a zesty Lemon Glaze, and a simple Powdered Sugar Glaze, offering a variety of options to suit your taste preferences. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and will guide you through each step of the process. With its moist crumb, fruity sweetness, and creamy icing, this Prune Cake is sure to become a favorite in your baking repertoire.

Here are our top 13 tried and tested recipes!

PRUNE CAKE WITH BUTTERMILK GLAZE



Prune Cake with Buttermilk Glaze image

Provided by Good Dinner Mom

Categories     Dessert

Time 1h5m

Number Of Ingredients 17

1 cup Prunes
1 cup Sugar
3 large Eggs
1 cup light Olive Oil or cooking oil of your choice
1 ½ cup All Purpose Flour (sifted or stir with whisk)
1 teaspoon Baking Soda
1 teaspon Nutmeg
1 teaspoon Allspice
1 teaspoon Cinnamon
1 cup Buttermilk
1 teaspoon Vanilla Extract
1 cup plus 2 teaspoons Sugar
1 teaspoon Water
½ cup Buttermilk
½ teaspoon Baking Soda
¼ cup Butter
½ teaspoon Vanilla

Steps:

  • Preheat oven to 300 degrees. Butter a 9 x 13 inch baking dish and set aside.
  • Place prunes in medium sauce pan and cover with water. Bring to a boil and cook until soft, approximately 8 minutes. Remove from heat, drain water, and mash on a plate. Set aside.
  • Combine 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. Add mashed prunes and stir gently Pour batter into buttered baking dish and bake for 35 to 40 minutes.
  • When 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 pour easily.
  • Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.

Nutrition Facts : Calories 226 kcal, Carbohydrate 39 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 218 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

PRUNE CAKE WITH BUTTERMILK GLAZE



Prune Cake with Buttermilk Glaze image

Old Fashioned Prune Cake with Buttermilk Glaze has an amazing spice cake flavor and moist texture. Whether for breakfast or dessert, you'll love this comforting cake.

Provided by Julie Clark

Categories     Dessert

Time 45m

Number Of Ingredients 18

1 cup prunes
1 cup vegetable oil
1 ¼ cups sugar
3 large eggs
2 cups cake flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 cup buttermilk
1 cup chopped pecans
1 tablespoon light corn syrup
1/4 cup buttermilk
½ teaspoon baking soda
1/2 cup butter
1/2 cup sugar
1/2 teaspoon vanilla

Steps:

  • Spray a 9x13 baking pan with cooking spray or line with parchment paper. Preheat the oven to 350º Fahrenheit.
  • Place the prunes in a small saucepan and cover them with water. Bring to a boil and simmer for about 8 minutes or until they are soft and can be mashed with a fork.
  • Drain the water, place the prunes on a plate and mash them. They do not have to be totally liquified. It's ok if there are little chunks.
  • In a large bowl, mix together the oil, sugar and eggs.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and allspice.
  • Add the flour mixture alternately with the buttermilk, stirring just until combined.
  • Fold in the pecans and the mashed prunes.
  • Pour the cake batter into the prepared pan and bake for 25-30 minutes.
  • While the cake is baking, prepare the buttermilk sauce.
  • In a small saucepan, combine all of the sauce ingredients. Cook and stir for about 10 minutes over low heat. Keep the heat over low and keep the bubbles simmering on low. Stir just slightly every now and then but don't scrape the sides of the pan while simmering. The color will be bubbly a creamy butter color. It will start to thicken very slightly into a syrup.
  • Use a table fork to poke a few holes in the top of the warm cake as soon as it comes out of the oven. Pour the warm glaze over the cake while it is still hot.

Nutrition Facts : Calories 441 kcal, Carbohydrate 46 g, Protein 5 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 56 mg, Sodium 239 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving

PRUNE CAKE WITH BUTTERMILK ICING RECIPE



Prune Cake with Buttermilk Icing Recipe image

Provided by á-174621

Number Of Ingredients 18

Cake:
1 c. vegetable oil
1.5 c. sugar
3 eggs
2 c. flour
1/2 c. buttermilk
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cake spice
1 c. mashed prunes
Icing:
1/2 stick butter or margarine
1/2 c. sugar
1/4 tsp. baking soda
1/4 c. buttermilk

Steps:

  • Preheat oven to 350. Grease a 9 x 13 pan. Cake: Place the prunes in a saucepan and cover with water. Bring to a slow boil over medium-high heat and continue to boil for approximately 8 minutes. Drain the water and smash the prunes with the bottom of a glass or plate. It's OK to have small chunks. Set the prunes aside. Cream together the oil and sugar. Add the remaining cake ingredients, including the prunes, and blend thoroughly. Pour in the prepared baking pan and bake for 30-35 minutes. Do not overbake as the cake is intended to be very moist. When the cake has about 5 minutes left to bake, make the icing. Icing: Place the icing ingredients in a saucepan and bring to a slow boil over medium-high heat. You do not need to stir. Continue to boil for 5 minutes. (Important: the icing should be the color of caramel but not thick or sticky. It needs to be pourable.) While the cake is still very warm, evenly pour the icing over the cake. You will need to work fast as the icing will seep into the cake.

PRUNE CAKE WITH BUTTERMILK ICING



PRUNE CAKE WITH BUTTERMILK ICING image

I used to cook this cake. Tonight as my sister and I were shelling pecans she began talking about it. When we were young a neighbor would cook this cake and invite us over, we loved it. Pretty nice to be sitting in front of the fireplace shelling pecans with my sister and reminiscing about favorite memories. So, I thought I would...

Provided by Jewel Hall

Categories     Cakes

Time 1h45m

Number Of Ingredients 19

CAKE:
3 medium eggs, beaten
1 c vegetable oil
1 1/2 c sugar
2 1/4 c self rising flour
1 tsp allspice, ground
1 tsp cinnamon, ground
1 tsp nutmeg
1 c buttermilk
1 tsp vanilla extract
1 c cooked, finely chopped prunes
1/2 c chopped black walnuts
BUTTERMILK ICING
1 c brown sugar, firmly packed
1/2 tsp baking soda
1/4 c butter, softened
1 Tbsp white corn syrup
1/2 c buttermilk
1/2 tsp vanilla extract

Steps:

  • 1. CAKE: Preheat Oven to 350 degrees F. Combine eggs, oil,and sugar in a large mixing bowl. Mix well. Combine dry ingredients (PUT SPICES IN FLOUR); add to oil mixture alternating with milk, beating well after each addition. Stir in vanilla, prunes (don't forget to cook first in a little water on low with lid on) and Black walnuts.
  • 2. Spoon batter into a 9x13x2 inch pan. Bake for 35 to 40 minutes or until cake pulls away from sides of pan. Place on rack to cool. Punch holes in top of cake with tooth pick. Spoon Buttermilk icing over cake while still warm. Completely cool, will be more flavorful if cooked two days before serving. Keep covered.
  • 3. BUTTERMILK ICING:Combine all ingredients except vanilla in a sauce pan. Place on medium heat, bring to a slow boil. On a slow boil cook 5 minutes, stirring constantly. Remove from heat; add vanilla and beat well. Allow cake to completely cool, cover and keep at room temperature for 2 days before serving. (I always have to sneak a piece while it is still warm) DELICIOUS !!!!!!!!!!!!!!!

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 WITH GLAZE



Prune Cake with Glaze image

This cake recipe was given to me years ago by a friend, who got it from her mother. I'm 82 years old, have been married 57 years and still enjoy baking this cake for my husband.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 18

1-1/2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup vegetable oil
3 large eggs, beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pitted dried plums (prunes), cooked
1 cup chopped nuts
TOPPING:
1/2 cup butter, cubed
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
3/4 cup sugar

Steps:

  • Preheat oven to 350°. In a large bowl, combine first six ingredients. Add oil, eggs, buttermilk and vanilla; mix well. Fold in prunes and nuts. Pour into an ungreased 13x9-in. baking pan. Bake until toothpick comes out clean, 45 minutes. Meanwhile, combine all topping ingredients in a saucepan. bring to a boil and boil 2 minutes. Pour over hot cake. Leave in pan to cool.

Nutrition Facts :

PRUNE CAKE



Prune Cake image

I have made this for years and everyone really likes it. I never thought you could make prunes into a cake but it works. This is really yummy!

Provided by Carol Zahn

Categories     Cakes

Time 1h

Number Of Ingredients 19

1 c vegetable oil
1 1/2 c sugar
3 eggs
2 c flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice, ground
1 c buttermilk
1 c cooked chopped prunes
1 c chopped nuts of choice
for the sauce cook the following
1/2 c buttermilk
1 tsp baking soda
1 Tbsp corn syrup, light
1 c sugar
1/2 c butter
1 tsp vanilla

Steps:

  • 1. Mix together oil, sugar and eggs. Whisk dry ingredients together and add alternately with 1 cup of buttermilk. Add the cooked prunes (finely chopped) and nuts and mix thoroughly. Pour into greased 9x13 pan and bake at 350 for 30-40 minutes. Pour sauce over cake before serving.
  • 2. Sauce.... Boil for 2 minutes 1 cup sugar 1/2 cup buttermilk 1 teaspoon baking soda 1 tablespoon corn syrup 1/2 cup butter and after it boils add 1/2 teaspoon vanilla

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.

PRUNE CAKE WITH BUTTERMILK ICING



Prune Cake With Buttermilk Icing image

Make and share this Prune Cake With Buttermilk Icing recipe from Food.com.

Provided by F-16 momma

Categories     Breakfast

Time 1h10m

Yield 1 9 x 13 pan, 24 serving(s)

Number Of Ingredients 17

1 cup prune
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1 cup sugar
3 eggs
1 cup canola oil
1 teaspoon vanilla extract
1 cup buttermilk
1 cup sugar
1/2 cup buttermilk
4 tablespoons butter
1/2 teaspoon baking soda
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 F and grease a 9 x 13 in baking pan.
  • Place prunes in small saucepan, cover with water and bring to a boil; cook until soft and mashable (about 8 min).
  • Drain water and mash prunes (ok to leave some chunks behind), set aside.
  • For cake, mix together flour, baking soda, nutmeg, cinnamon, and allspice.
  • In separate bowl, mix together sugar, eggs, oil, and vanilla.
  • Combine wet and dry ingredients and splash in buttermild.
  • Stir until just combined (will be slightly lumpy).
  • Add mashed prunes.
  • Pour into baking pan and bake at 300 F for 35 to 40 minute.
  • When cake has about 5 min left to bake, make icing: combine butter, baking soda, corn syrup, and vanilla in medium saucepan and stir to combine.
  • Bring to a slow boil over med-high heat.
  • Continue boiling until it turns a light caramel color (5-7 min) -- should be pourable but not firm and sticky.
  • Pull cake out of oven.
  • While cake is still warm, pour icing evenly over top -- work fast, it will soak into cake quickly.
  • Spread to coat evenly and serve immediately.

Nutrition Facts : Calories 226.8, Fat 11.9, SaturatedFat 2.2, Cholesterol 32.1, Sodium 118.1, Carbohydrate 28.9, Fiber 0.8, Sugar 20.5, Protein 2.3

PRUNE CAKE WITH BUTTERMILK TOPPING



Prune Cake with Buttermilk Topping image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 9 by 13-inch cake

Number Of Ingredients 18

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 cups sugar
1 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
3 eggs
2 cup seedless prunes, cut in quarters
1 cup chopped walnuts
1/3 cup sugar
1/3 cup buttermilk
2 tablespoons unsalted butter
1/4 teaspoon baking soda
Juice of 1/2 lemon

Steps:

  • Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Mix all the dry ingredients together in a large bowl. Stir in the oil, buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the prunes and nuts. Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean.
  • Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from the oven and place it on a rack to cool slightly. Pierce the cake all over with a wooden skewer. Pour the topping evenly over the cake. Serve warm or cool.

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

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.

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 :

Tips:

  • Use ripe, fresh prunes: This will ensure that your cake is moist and flavorful. If your prunes are dry, soak them in warm water for 30 minutes before using.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
  • Gradually add the eggs, one at a time: This will help to prevent the batter from curdling.
  • Fold in the dry ingredients gently: Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This prune cake with buttermilk icing is a delicious and moist cake that is perfect for any occasion. The cake is made with ripe, fresh prunes, which give it a sweet and slightly tart flavor. The buttermilk icing is light and fluffy, and it complements the cake perfectly. This cake is sure to be a hit with everyone who tries it!

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