Prune Cake with Buttermilk Icing

  • Yield: 16 servings

This is a recipe from my first husband's cousin, Kay. I do not know where she got the recipe, but she was kind enough to give it to me. Several years later I entered it in the baking contest at the Del Mar Fair in San Diego County. Lo and behold, I garnered a second place ribbon in the spice cake category.


2cups all-purpose flour
1teaspoon salt
1teaspoon baking soda
1teaspoon each cinnamon, allspice and nutmeg
1cup (2 sticks) butter, softened
3 eggs
1cup buttermilk
1/2teaspoon vanilla extract
1cup chopped walnuts
1cup coarsely chopped dried prunes
1cup sugar
1/2cup buttermilk
1teaspoon white corn syrup
6tablespoons butter
1/2teaspoon baking soda
2teaspoons vanilla extract


  1. Preheat oven to 300F. Grease a 9- or 10-inch tube pan.
  2. To prepare cake, combine flour and next five ingredients (flour through nutmeg) in a medium bowl.
  3. Place butter in a mixing bowl. Beat with a mixer until creamy. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Add buttermilk, alternately with flour mixture, and beat until well combined. Add vanilla, walnuts and prunes and beat until well combined. Scrape batter into pan. Bake 60 to 75 minutes.
  4. To prepare icing, combine all ingredients except vanilla in a small saucepan. Bring to a boil over medium-high heat. Boil 1 minute. Remove from heat and stir in vanilla. Pour over hot cake.

Recipe by Judith Junk, Escondido, Calif.

Nutritional Info *per serving

  • Calories 346
  • Fat 22g
  • Cholesterol 83mg
  • Sodium 414mg
  • Carbohydrate 34g
  • Fiber 2g
  • Sugars 18g
  • Protein 5g