I spent four weeks in suburban New York this summer. I had a lot of fun taking the train to the city whenever possible and breathing in the enchanting burrow of Manhattan. It is truly an inspirational city and someday, I hope to make it my home. Bakeries can be found in the smallest cracks and crevices, their sweet aroma hypnotizing passing pedestrians. How awesome is it to have a garden on a roof (the high line)? Or rain that doesn’t seep through clothing (Rain Room, MOMA)? While I passed several days in this dazzling city, I spent much time at my aunt’s house in the suburbs, relaxing before heading back to my temporary deathbed called “school”.

I spent some time watching TV, and may I just say that American television is incredible. Every possible show is broadcasted and despite the harrowing commercials, the TV there is quite enjoyable. Whenever I could at 5 pm each day, I would tune in to the Pioneer Woman on Food Network. I enjoyed watching Ree Drummond make gluttonous, high-calorie all-American recipes. It’s like she’s the new Paula Deen! *but look how well that turned out in the end*. I probably will not end up making many of Ree’s recipes just because of all the sour cream and butter, but I was allured by her grandmother Iny’s prune cake recipe. There’s something particularly enticing about spices like cinnamon, all-spice and nutmeg that I can never resist.

I was convinced at that. That and the caramel sauce she practically drenched the cake in. The cake looked so moist and gooey, and it had prunes, which is always a bonus. Prunes are great for digestion, so I thought, “why not?”

Thank you, Pioneer Woman and Grandma Iny. You just made my life. 

Note: The original recipe yields a 9×13 inch cake- I altered it to fit a 8×8 square cake.

For Pioneer Woman’s recipe and post, click here

 
 
prune cake recipe

Pioneer Woman's "Iny's Prune Cake"

Ready for a Prune Cake that will knock your socks off?
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Ingredients

For the cake:

  • ½ cup prunes
  • 1 really big egg, 1/2 cup of beaten egg is what I used
  • ½ cup canola oil
  • ½ cup granulated sugar
  • ¾ cup all-purpose flour
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice, use the spices you have on hand- I know allspice may not easily be available
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • ½ cup buttermilk

For the glaze:

  • ½ cup sugar
  • ¼ cup buttermilk
  • 2 tbsp butter, salted, unsalted – your choice
  • ½ tbsp corn syrup, use maple syrup if you ain’t got no corn syrup
  • ¼ tsp baking soda

Instructions

  • Preheat the oven to 300 F or 150 C and prepare a 8×8 inch baking pan- grease with butter.
  • Place the prunes in a saucepan, cover with around 1 cup of water bring to a boil for 8 minutes.
  • When they are nice and soft, place them on a plate and mash with a fork.
  • In a bowl, combine the egg(s), sugar and oil.
  • Blend in the prunes until they are distributed through out the batter.
  • Sift in the dry ingredients (flour, baking soda, cinnamon, nutmeg and allspice), and stir just to incorporated- don’t over-work the gluten in the flour!
  • Add in the vanilla and buttermilk, fold together with a spatula to make sure everything is well-combined.
  • Pour into the prepared pan and bake for 35-40 min (Mine baked for exactly 35 min, I inserted a knife, it came out clean.) As PW says, “DO NOT OVERBAKE!”
  • During the last 5 min of baking, begin the glaze. Pour all the ingredients into a saucepan with tall sides and bring to a boil on medium-low until the color is a light caramel brown. Turn off the heat, let it settle for around a minute, and drizzle over the cake.
  • Let the cake absorb the caramel sauce for a couple minutes, then dig in!
Author: Vedika
This prune cake recipe is perfect for the holidays – a true delight at Christmas! Looking for more recipes for your holiday spread? Try this date and nut loaf recipe, or my favourite dulce de leche cheesecake recipe.