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Prune Cake


  • 2 cups self-rising flour
  • 1-1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1 cup buttermilk
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1-1/2 teaspoons vanilla
  • 1 cup cooked pureed prunes
  • 3/4 cup chopped pecans
  • Buttermilk Glaze: 1/2 stick butter
  • 3/4 cup sugar
  • 1/2 cup buttermilk
  • 1 Tablespoon light corn syrup
  • 1 teaspoon vanilla


Preheat oven to 350°.

Grease and flour a 13 x 9 x 2-inch pan.

Sift together flour, sugar, cinnamon, allspice/and nutmeg into large bowl.

In separate bowl, beat eggs and stir in oil, buttermilk and vanilla.

Add egg mixture to dry ingredients, stirring only until blended.

Add prunes and pecans and blend thoroughly.

Pour into preheated baking pan.

Bake for 35 to 40 minutes or until cake begins to pull from sides.

Pour buttermilk glaze over hot cake.

Cool in pan.



Buttermilk Glaze:

Combine all ingredients in medium saucepan. Bring to a boil over medium heat. Stir constantly until butter is melted.

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