Prune Cake

📜 Collection: Unknown Twenty Five | ✍️ Attribution: Mary Ann Young | 📂 Category: Desserts A classic spiced Prune Cake featuring a rich, moist crumb packed with chopped prunes and nuts, baked in an angel food pan. Finished with a sweet, boiled buttermilk glaze poured over the cake while hot.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hr	1 hr	12 servings

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🔪 Key Equipment

• Angel food pan
• Mixing bowl
• Sifter
• Saucepan
• Hand mixer

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Ingredients

Cake Batter

Measurements	Ingredients	Prep / Notes
2 cups	Flour	All-purpose
1 1/2 cups	Sugar	Granulated
3	Eggs	Whole
1 cup	Vegetable Oil	Or neutral oil
1 tsp	Cinnamon	Ground
1 tsp	Nutmeg	Ground
1 tsp	Vanilla Extract	Pure
1 cup	Sour Milk	Can substitute with milk plus 1 tbsp lemon juice or vinegar
1 tsp	Baking Soda	Sifted
1 cup	Nuts	Chopped
1 cup	Prunes	Chopped

Buttermilk Glaze

Measurements	Ingredients	Prep / Notes
1 cup	Sugar	White granulated
1/2 cup	Buttermilk	Fresh
1 tsp	Baking Soda	Sifted
1/4 stick	Oleo	Margarine or butter

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Instructions

Step 1: Prepare the Cake Batter

1. In a large mixing bowl, mix and beat the 1 1/2 cups sugar, 1 cup vegetable oil, and 3 eggs until well combined and smooth.
2. Stir in the 1 cup chopped prunes and 1 cup chopped nuts, beating the mixture well to distribute evenly.
3. Sift the dry ingredients together: 2 cups flour, 1 tsp cinnamon, 1 tsp nutmeg, and 1 tsp baking soda.
4. Alternately add the 1 cup sour milk and the sifted dry ingredients to the wet mixture, blending well after each addition. Stir in the 1 tsp vanilla extract.

Step 2: Bake the Cake

5. Pour the batter into a greased angel food pan.
6. Bake at 300°F for 1 hour, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly touched.

Step 3: Prepare the Glaze & Finish

7. While the cake is baking, combine 1 cup white sugar, 1/2 cup buttermilk, 1 tsp baking soda, and 1/4 stick oleo in a saucepan.
8. Bring the mixture to a boil over medium heat and let boil for about 3 minutes.
9. Remove from heat and let cool slightly, then beat the mixture until it begins to thicken.
10. Pour the warm glaze over the cake while it is still white hot in the pan. Leave the cake in the pan until completely cool before slicing.

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💡 Make-Ahead & Storage: This cake is incredibly moist and actually improves in flavor if made a day ahead. Keep covered at room temperature.

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Original Recipe Scan