Prune Cake with Buttermilk Glaze

Prune Cake with Buttermilk Glaze Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour and 15 minutes | Servings: 12

Introduction

Prune Cake with Buttermilk Glaze is a delicious and moist dessert that is perfect for any occasion. The combination of sweet prunes, crunchy pecans, and warm spices creates a flavorful cake that is sure to impress your family and friends.

History

Prune Cake has been a popular dessert in the southern United States for many years. Prunes were often used in baking as a way to add natural sweetness and moisture to cakes and other baked goods. The addition of buttermilk to the glaze adds a tangy and creamy element that complements the rich flavors of the cake.

Ingredients

1.5 cup sugar
2 cup all-purpose flour
1 tsp baking soda
0.5 tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
0.5 tsp ground allspice
0.5 tsp ground cloves
1 cup vegetable oil
3 eggs
1 cup buttermilk
1 tbsp vanilla extract
1 cup diced prunes
0.5 cup chopped pecans

Glaze

1 cup granulated sugar
0.5 cup buttermilk
0.5 cup melted butter
0.5 tsp vanilla
1 tbsp corn syrup

How to prepare

In a large mixing bowl, combine the first 8 ingredients. Add oil and eggs, and beat well at medium speed using an electric mixer.
Add buttermilk and vanilla, and continue beating until well combined.
Stir in prunes and pecans, then pour the batter into a greased and floured tube pan.
Bake at 350°F (177°C) for 1 hour and 15 minutes.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and place it on a serving plate.
While both the cake and glaze are still warm, pour the glaze over the cake.
To make the glaze, mix all the glaze ingredients together and let it cool for 5 minutes before pouring it over the cake.

Variations

Substitute raisins or dried apricots for the prunes for a different flavor profile.
Add a teaspoon of orange zest to the batter for a citrusy twist.
Top the cake with a sprinkle of powdered sugar or a drizzle of caramel sauce for extra sweetness.

Cooking Tips & Tricks

Be sure to dice the prunes and chop the pecans finely to ensure even distribution throughout the cake.

- Make sure all ingredients are at room temperature before mixing to ensure a smooth batter.

- Do not overmix the batter, as this can result in a dense and tough cake.

- Allow the cake to cool slightly before pouring the warm glaze over the top to prevent it from becoming too soggy.

Serving Suggestions

Serve Prune Cake with Buttermilk Glaze warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

Cooking Techniques

Be sure to grease and flour the tube pan well to prevent the cake from sticking.

- Use an electric mixer to ensure the batter is well combined and smooth.

- Allow the cake to cool slightly before adding the warm glaze to prevent it from becoming too soggy.

Ingredient Substitutions

You can use walnuts or almonds instead of pecans for a different nutty flavor.

- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Make Ahead Tips

Prune Cake with Buttermilk Glaze can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. The glaze can be made ahead and stored in the refrigerator for up to 1 week.

Presentation Ideas

Serve Prune Cake with Buttermilk Glaze on a decorative cake stand or platter for a beautiful presentation. Garnish with fresh mint leaves or a sprinkle of cinnamon for an extra touch of elegance.

Pairing Recommendations

Pair Prune Cake with Buttermilk Glaze with a hot cup of coffee or tea for a cozy and comforting dessert experience. The warm spices and sweet flavors of the cake complement the rich and bold flavors of the beverages.

Storage and Reheating Instructions

Store any leftover Prune Cake with Buttermilk Glaze in an airtight container at room temperature for up to 3 days. To reheat, place a slice in the microwave for 15-20 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Prune Cake with Buttermilk Glaze contains approximately 350 calories.

Carbohydrates

Each serving of Prune Cake with Buttermilk Glaze contains approximately 45 grams of carbohydrates.

Fats

Each serving of Prune Cake with Buttermilk Glaze contains approximately 20 grams of fat.

Proteins

Each serving of Prune Cake with Buttermilk Glaze contains approximately 5 grams of protein.

Vitamins and minerals

Prunes are a good source of vitamin K, potassium, and dietary fiber, which can help support digestive health and overall well-being.

Alergens

This recipe contains nuts (pecans) and dairy (buttermilk and butter) allergens.

Summary

Prune Cake with Buttermilk Glaze is a rich and indulgent dessert that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Prune Cake with Buttermilk Glaze is a classic and comforting dessert that is perfect for any occasion. The rich flavors of prunes, pecans, and warm spices create a moist and delicious cake that is sure to be a hit with your family and friends. Enjoy a slice with a hot cup of coffee or tea for a delightful treat that will warm your soul.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Prune Cake with Buttermilk Glaze. It was handed down to me by my dear friend Martha, who had learned it from her own grandmother. As soon as I laid eyes on the faded piece of paper with the handwritten instructions, I knew I had to try it out for myself.

I had always been intrigued by the idea of using prunes in baking. They are such a versatile fruit, with a natural sweetness that pairs well with a variety of flavors. The thought of combining them with a tangy buttermilk glaze was simply irresistible.

I set to work gathering all the necessary ingredients: prunes, buttermilk, flour, sugar, eggs, and a few key spices like cinnamon and nutmeg. As I measured out each ingredient and mixed them together, I could feel the anticipation building. This was going to be a special cake, I just knew it.

The batter came together beautifully, with the prunes adding a lovely dark hue and a moist texture to the cake. I poured it into a greased pan and popped it into the oven, where it filled the kitchen with a warm, comforting aroma.

As the cake baked, I started on the buttermilk glaze. It was a simple mixture of buttermilk, sugar, and a bit of butter, heated until it thickened into a luscious sauce. The tangy flavor of the buttermilk complemented the sweetness of the prunes perfectly, creating a rich and decadent topping for the cake.

When the cake was finally done, I pulled it out of the oven and drizzled the buttermilk glaze over the top. The glaze seeped into the warm cake, creating a glossy sheen that made my mouth water. I couldn't wait to dig in and taste the fruits of my labor.

I sliced into the cake and took a bite, savoring the tender crumb and the burst of flavor from the prunes. The buttermilk glaze added a creamy richness that elevated the cake to a whole new level of deliciousness. It was everything I had hoped for and more.

From that day on, Prune Cake with Buttermilk Glaze became a staple in my baking repertoire. I would make it for special occasions, like birthdays and holidays, or simply as a treat to enjoy with a cup of tea on a quiet afternoon. Each time I made it, I felt a sense of connection to Martha and her grandmother, who had passed down this wonderful recipe to me.

As the years passed, I continued to share the recipe with friends and family, spreading the joy of Prune Cake with Buttermilk Glaze far and wide. It became a beloved tradition in our household, a symbol of love and friendship that transcended generations.

And so, whenever I bake this cake, I am reminded of that first moment of wonder and excitement when I discovered the recipe. It is a reminder of the power of food to bring people together, to create memories that last a lifetime. And for that, I am eternally grateful.