Prune Cake

31 Dec

I saw this recipe in some SJ Mercury clippings my parents gave me and I had to make it. I enjoy making recipes that no one seems to make anymore and this is that. I used pitted prunes, so no need to pit them per the instructions. I enjoyed the nice prune flavor; it was kind of like coffee cake with raisins, but chewier and more caramelly.


  • 1 pound or 1½ cups dried prunes
  • 2 cups sifted flour
  • 1¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • ¼-½ teaspoon cloves
  • 1½ cups sugar
  • ½ cup vegetable oil
  • 3 eggs

Crumb topping

  • ½ cup sugar
  • 2 tablespoons flour
  • 2 tablespoons butter
  • ½ cup broken walnut pieces


  1. Preheat oven to 350 degrees. Cover prunes with water and simmer 20 minutes or until tender. Drain, reserving 2/3 cup of the liquid, adding more water if necessary. Pit and chop prunes.
  2. Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves. Add sugar, prune liquid and vegetable oil. Blend vigorously for 2 minutes. Add eggs one at a time, beating for a minute each time, then stir in prunes. Pour into greased, floured 13- by 9-inch baking dish.
  3. For the topping, combine sugar and flour, then cut in butter until crumbly. Sprinkle topping over cake, then top with nuts. Bake 35-45 minutes or until done. Serve warm.

–Recipe courtesy Amber Rice & The San Jose Mercury News.

Prune Cake

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Posted by on December 31, 2012 in Uncategorized


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