Prune and Apple Cake

  • Yield 12 to 16 servings

Apple and prunes star in this tasty vanilla glazed cake.


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




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