Name: Iny’s Delicious Prune Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 (9x13 inch) cake or 2 (8-inch) round cakes
Ingredients: 1 cup canola oil, plus more for greasing the pan; 1 cup pitted prunes; 1 cup granulated sugar; 3 large eggs, at room temperature; 1 ½ cups all-purpose flour; 1 teaspoon ground allspice; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 cup buttermilk, at room temperature; 1 teaspoon vanilla extract; ½ cup buttermilk; 4 tablespoons salted butter; 1 tablespoon light corn syrup; ½ teaspoon baking soda

Iny’s Prune Cake is more than just a dessert; it’s a warm hug on a plate, a nostalgic journey back to Grandma’s kitchen, and a surprisingly sophisticated treat all rolled into one. You might think prune cake sounds a little old-fashioned, but trust me, once you’ve experienced the moist, tender crum extractb and the deep, caramel-like sweetness that Iny’s Prune Cake delivers, you’ll understand why it’s a cherished classic. It’s the kind of cake that transforms a simple afternoon tea into a special occasion, or becomes the star of any potluck or family gathering. What makes this particular recipe so special? It’s the perfect balance of sweetness from the plump, rehydrated prunes, a hint of warming spice, and a texture that is unbelievably tender and rich. It’s a testament to how simple, wholesome ingredients can create something truly extraordinary. Get ready to fall in love with this delightful confection.

Ingredients:

1 cup canola oil, plus more for greasing the pan
1 cup pitted prunes
1 cup granulated sugar
3 large eggs, at room temperature
1 ½ cups all-purpose flour
1 teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
½ cup buttermilk
4 tablespoons salted butter
1 tablespoon light corn syrup
½ teaspoon baking soda

Preparing the Prunes

The first step in creating Iny’s Prune Cake is to prepare the prunes. This process helps to soften them and release their natural sweetness, which is crucial for the cake’s moist texture and rich flavor. In a medium saucepan, combine the 1 cup of pitted prunes with 1 cup of water. Bring the mixture to a gentle simmer over medium heat. Allow the prunes to simmer, stirring occasionally, for about 10-15 minutes, or until they are plump and tender. Once softened, remove the saucepan from the heat. Using an immersion blender or a regular blender, purée the cooked prunes until you have a smooth prune paste. If the paste seems too thick, you can add a tablespoon or two of water to achieve a smoother consistency. Set this prune purée aside to cool slightly. This is the secret ingredient that will make your prune cake incredibly moist and flavorful.

Mixing the Wet Ingredients

Next, in a large mixing bowl, whisk together the 1 cup of canola oil and 1 cup of granulated sugar. Ensure that these two ingredients are thoroughly combined. Then, add the 3 large eggs, one at a time, beating well after each addition. It’s important that the eggs are at room temperature, as this helps them to emulsify better with the oil and sugar, leading to a more evenly mixed batter and a lighter cake texture. Stir in the 1 teaspoon of vanilla extract. Finally, gently fold in the cooled prune purée until it is evenly distributed throughout the wet ingredients. This mixture will form the flavor base of your Iny’s Prune Cake.

Combining Dry Ingredients and Incorporating Wet to Dry

In a separate medium bowl, whisk together the 1 ½ cups of all-purpose flour, 1 teaspoon of ground allspice, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1 teaspoon of ground nutmeg. Whisking the dry ingredients together ensures that the leavening agents and spices are evenly distributed, which will prevent pockets of baking soda or spices in your cake. Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of buttermilk. Begin extract by adding about a third of the dry ingredients to the wet mixture and stir until just combined. Then, add half of the buttermilk and mix. Continue this process, ending with the dry ingredients. Be careful not to overmix the batter once the flour is added, as this can develop the gluten too much and result in a tough cake. Mix until no dry streaks of flour remain.

Baking the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. Pour the cake batter evenly into the prepared pan(s). Smooth the top with a spatula. Place the pan(s) in the preheated oven and bake for 30-40 minutes for a 9×13 inch pan, or 25-35 minutes for round pans. The baking time will vary depending on your oven. You’ll know the cake is done when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter attached. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking. Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.

Preparing the Glaze

While the cake is cooling, prepare the delightful glaze that perfectly complements Iny’s Prune Cake. In a small saucepan, melt the 4 tablespoons of salted butter over low heat. Once the butter has melted, stir in the ½ cup of buttermilk, 1 tablespoon of light corn syrup, and ½ teaspoon of baking soda. Continue to cook this mixture over low heat, stirring constantly, until it thickens slightly and becomes smooth. This glaze will have a lovely caramel-like aroma. Once the cake has cooled to lukewarm or room temperature, you can pour the warm glaze over the top, allowing it to drip down the sides. The glaze will set as it cools, creating a beautiful, slightly chewy finish. For an extra touch, you can sprinkle a few chopped nuts over the glaze before it sets completely.

Conclusion:

And there you have it – the delightful and surprisingly moist Iny’s Prune Cake! We hope you enjoyed this step-by-step guide to creating this comforting classic. This cake is a testament to how simple ingredients can transform into something truly special. Its rich, deep flavor profile, subtly sweet and infused with the warm notes of spices, makes it a perfect accompaniment to your afternoon tea or as a comforting end to any meal. Don’t be afraid to experiment with this recipe; it’s incredibly forgiving and opens up a world of delicious possibilities.

When it comes to serving Iny’s Prune Cake, the options are as versatile as the cake itself. It’s wonderful served plain, allowing the prune flavor to shine. However, a dollop of whipped cream, a light dusting of powdered sugar, or even a drizzle of caramel sauce can elevate it further. For a more decadent experience, consider serving it warm with a scoop of vanilla bean ice cream. This cake also keeps beautifully, making it ideal for make-ahead gatherings.

Looking to switch things up? Consider adding a handful of chopped walnuts or pecans to the batter for a delightful crunch. A splash of dark rum extract or brandy extract to the prune soaking liquid can add another layer of complexity. For a citrusy twist, a tablespoon of orange zest in the batter works wonders. The beauty of Iny’s Prune Cake is its adaptability. We encourage you to embrace your inner baker and make this recipe your own!

Frequently Asked Questions:

Can I use dried plums instead of prunes?

Yes, absolutely! Dried plums are essentially prunes. As long as they are pitted and soft, they will work perfectly in this recipe. If your dried plums are a bit dry, you can soak them in warm water or a liquid of your choice (likerum extracta or rum) for about 15-30 minutes before chopping to ensure they soften.

How long does Iny’s Prune Cake last?

Iny’s Prune Cake stays wonderfully moist for several days. Stored in an airtight container at room temperature, it should be delicious for up to 3-4 days. If your kitchen is particularly warm, refrigerating it is a good option, though it might firm up slightly. Just bring it back to room temperature before serving for the best texture.