Prune and Apple Cake

  • Yield: 12 to 16 servings


2cups cooked prunes with juice
2 1/2cups flour
1teaspoon baking powder
1teaspoon salt
1teaspoon ground allspice
1teaspoon ground cinnamon
1teaspoon ground nutmeg
1cup pecans, finely chopped
3-- eggs
1cup sugar
1/2cup brown sugar
1cup oil
1/2cup buttermilk
2cups apples, chopped
Vanilla Glaze:
1cup sugar
1/2teaspoon baking soda
1/2cup buttermilk
1tablespoon light corn syrup
1/2cup margarine
1teaspoon vanilla
1/2cup pecans, crushed


  1. To prepare the cake.  Grease and flour a tube pan.  Drain liquid from prunes into a 2 cup measuring cup.  Pit prunes, then cut each into 3-4 pieces.  Place in the measuring cup with the prune juice to make 2 cups (pour off any extra liquid over 2 cups).
  2. Sift flour, baking powder, salt, allspice, cinnamon and nutmeg into a medium size bowl, stir in pecans.  In a large bowl of electric mixer beat eggs well at high speed.  Slowly beat in sugar until mixture is fluffy.  Beat in oil, then buttermilk.  Stir in prunes and apples.  Beat in flour mixture a third at a time until well blended.  Pour into prepared pan.  Bake in moderate oven at 350F for 1 hour, or until top springs back when lightly pressed with fingertip.  After cooling cake 10 minutes in the pan on a wire rack; loosen cake around edges.  Cool.
  3. To prepare the vanilla glaze.  Combine sugar, baking soda, buttermilk, corn syrup and margarine in a saucepan.  Heating slowly and stirring constantly, bring to a boil and cook 2 minutes.  Remove from heat, stir in vanilla and pecans.  Pour over cake.


Recipe reprinted with permission from the Junior League of Johnson City’s Treasures of the Smokies(Johnson City, Tn., 1986),