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Pioneer Woman Prune Cake Recipe

Pioneer Woman Prune Cake Recipe
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★★★★★

5.1 from 15 reviews

This Pioneer Woman Prune Cake is a moist, spiced treat featuring a luscious prune-infused batter topped with a rich, warm buttermilk icing. It combines warm spices like nutmeg, allspice, and cinnamon with the natural sweetness of prunes to create a comforting dessert perfect for any occasion.

Ingredients

Scale

Cake Ingredients

  • 1 cup prunes
  • 1 cup sugar
  • 3 whole eggs
  • 1 cup canola oil
  • 1 1/2 cups sifted flour
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Icing Ingredients

  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 tablespoon white corn syrup
  • 1/4 cup butter
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 300°F. Grease and flour a 9×13-inch baking pan to ensure your cake releases smoothly after baking.
  2. Simmer and Mash Prunes: Place the prunes in a saucepan with enough water to cover them. Simmer gently for about 8 minutes until soft, then drain the prunes and mash them thoroughly to create a smooth prune mixture.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, and canola oil until well combined and slightly frothy to incorporate air for a lighter texture.
  4. Combine Dry Ingredients Separately: In a separate bowl, sift together the flour, baking soda, nutmeg, allspice, and cinnamon to evenly distribute the spices and leavening agent.
  5. Incorporate Dry and Buttermilk Alternately: Alternately add the dry ingredients and buttermilk into the wet mixture, starting and ending with the dry ingredients. Stir gently until just combined to avoid overmixing and tough cake texture.
  6. Add Vanilla and Fold in Prunes: Stir in the vanilla extract, then carefully fold the mashed prunes into the batter, ensuring an even distribution without deflating the mixture.
  7. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Prepare the Icing: While the cake is baking, combine the sugar, buttermilk, baking soda, white corn syrup, and butter in a saucepan. Bring to a gentle boil and cook for 5 to 7 minutes without stirring to allow the mixture to thicken and develop flavor.
  9. Add Vanilla to Icing: Remove the saucepan from heat and stir in the vanilla extract for added aroma and flavor.
  10. Ice the Cake: As soon as the cake comes out of the oven, pour the warm icing evenly over the hot cake to absorb and create a glossy, flavorful topping.
  11. Cool and Serve: Allow the cake to cool slightly before slicing and serving. This ensures the icing sets properly and the cake holds its shape.

Notes

  • Use prune puree for a smoother texture if preferred.
  • Make sure the prunes are well mashed to avoid large chunks in the cake.
  • Buttermilk can be substituted with a mixture of milk and vinegar or lemon juice if unavailable.
  • For a gluten-free version, use a gluten-free flour blend.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This cake pairs wonderfully with a cup of coffee or tea.

Nutrition

Keywords: Pioneer Woman, prune cake, spiced cake, buttermilk icing, prune recipe, dessert, moist cake

Find it online: https://yumwithmia.com/pioneer-woman-prune-cake-recipe/