I have known my friend Jane since elementary school. Growing up, we went to the same church, our parents were friends and she lived down the street. The other night at dinner, I asked her what was one of the favorite things Suzy (her mother) made growing up and without hesitation she said Prune Cake. It sounds a bit unappetizing at first until you remember prunes are simply dried plums. And dried fruit has been used as sweetening agents in desserts for years, especially in this country during World War II when sugar was rationed.
Prune Cake or Plum Cake has been around for centuries in all parts of the world in some variation. Different versions have been called Tarte Aux Prunes, Election Cake, Pflaumenkuchen, and Fruitcake. But the Prune Cake many of us in the South know today is the one our mother or grandmother made. Most of the recipes are similar with only slight variations. This is how my ancestors (and likely Suzy) made it.
First prepare the prunes. Add a heaping cup full of prunes to a small saucepan and cover with water. Bring to a boil, lower the heat and simmer for about 8 minutes. Drain, transfer the prunes to a plate and break up with a fork leaving a few larger pieces. Set aside.
In a medium bowl, whisk together 2 ¼ cups of flour, ½ teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, ¾ teaspoon of nutmeg and ¼ teaspoon of allspice, and set aside. Then in the bowl of a stand mixer fitted with a paddle attachment, add one stick of room-temperature butter and 1 ½ cups of sugar. Beat for about 5 minutes on medium speed until the butter and sugar are well incorporated. Scrape the bowl and on low speed add 3 room temperature eggs one at a time until well incorporated. Scrape the bowl and add the flour mixture in thirds, alternating with 1 cup of room-temperature buttermilk, beginning and ending with the flour mixture. Scrape the bowl and stir in the prunes.
Pour the mixture into a 9 x 13 glass pan which has been sprayed with cooking spray, smooth the top and pop into a pre-heated 375-degree oven. Bake for about 40 minutes or until a wooden pick comes out clean.
5 minutes before the cake is ready, prepare the glaze. Pour 1 cup of buttermilk into a small saucepan and add ½ cup of sugar. Heat only until the sugar is melted – do not let it boil. When the cake is done, take it out of the oven, poke holes in the top with a skewer and slowly pour the glaze over the hot cake. I like this cake served warm.
I hope you will try this. If you must, do not tell your guests it is a Prune Cake – until after they have enjoyed it.
Your friend, Jane, is thrilled that you decided to fix and feature the Prune Cake! It is delicious and almost made me cry happy remembering Mother and how sweet you were to share!
Have to say, when Jane mentioned “prune cake”, I automatically checked out. But when Raymond said I had to try it, I made that nasty face and gave it a small bite. Then I went back for a second bite—then a third bite, etc etc etc….
Gotta say, I really enjoyed it! Who knew?!
Sweet!!
Raymond brought me a piece of prune cake and it was really good. I turned up my nose at first