Name: Vintage Prune Cake with Glaze Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup California Prunes (chopped); 1 cup buttermilk; 1 cup California Extra Virgin Olive Oil (or vegetable oil); 1 1/2 cups sugar; 3 eggs; 2 cups flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon ground cloves; 1 teaspoon allspice; 1 teaspoon nutmeg; 2 teaspoons vanilla extract; 1/2 cup buttermilk; 2 tablespoons date syrup or dark corn syrup; 3/4 cup sugar; 1/2 teaspoon baking soda; 6 tablespoons butter or margarine; 1 teaspoon vanilla extract; Zest of one orange (optional)

Jump to Recipe

If you’ve ever wished for a cake that feels like a cozy hug from the past, then the Vintage Prune Cake with Glaze is exactly what you need. This delightfully moist cake, packed with luscious chopped California prunes and warmed with a blend of fragrant spices, carries a nostalgic charm that simply can’t be beaten. Topped with a shiny, buttery glaze that seeps into every forkful, the Vintage Prune Cake with Glaze transforms humble ingredients into a memorable treat perfect for any occasion.

Vintage Prune Cake with Glaze Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients that each play an important role in the cake’s rich flavor and tender texture. From the natural sweetness of prunes to the warm spices that awaken your senses, every component is essential in creating this timeless dessert.

1 cup California Prunes (chopped): These add natural sweetness, moisture, and a lovely tender bite to the cake.
1 cup buttermilk: Provides acidity for tender crumb and enhances flavor depth.
1 cup California Extra Virgin Olive Oil (or vegetable oil): Keeps the cake moist while adding a subtle richness.
1 1/2 cups sugar: Sweetens the cake perfectly without overpowering.
3 eggs: Bind everything together and add structure.
2 cups flour: Forms the base and canvas for the cake’s textures.
1 teaspoon baking soda: A natural leavening agent that helps the cake rise beautifully.
1/2 teaspoon salt: Balances sweetness and enhances flavors.
1 teaspoon cinnamon: Warming spice that brings comfort and depth.
1 teaspoon ground cloves: Adds an aromatic, slightly spicy note.
1 teaspoon allspice: Complements other spices creating a perfect harmony.
1 teaspoon nutmeg: Gives a gentle nutty warmth.
2 teaspoon vanilla extract: Adds sweetness and richness to the flavor.
1/2 cup buttermilk (for glaze): Blends acidity into the glaze for a smooth finish.
2 tablespoons date syrup or dark corn syrup: Gives the glaze a lovely shine and subtle sweetness.
3/4 cup sugar (for glaze): Sweetens and helps create the signature sticky glaze.
1/2 teaspoon baking soda (for glaze): Reacts to create a slightly bubbly, luscious texture.
6 tablespoons butter or margarine: Enriches the glaze with rich, creamy flavor.
1 teaspoon vanilla extract: Adds aromatic depth to the glaze.
Zest of one orange (optional): A fresh citrus note that brightens the glaze beautifully.

How to Make Vintage Prune Cake with Glaze

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 350°F (175°C) and greasing or lining a 13×9 inch pan. This ensures the cake will bake evenly and come out easily without sticking.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the oil, sugar, and eggs until smooth and well combined. This creates a rich and velvety base for your cake batter that will trap moisture as it bakes.

Step 3: Add Prunes and Buttermilk

Stir in the chopped prunes along with the buttermilk to the mixture, blending everything together. The prunes will add bursts of sweetness and chewiness, while the buttermilk gives the batter tang and tenderness.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, allspice, and nutmeg. The magic of this spice mix is what makes this Vintage Prune Cake with Glaze truly unforgettable. Gradually add this dry mix into the wet ingredients and stir until just combined.

Step 5: Add Vanilla and Pour the Batter

Mix in the vanilla extract gently into the batter. Then pour the batter into your prepared pan, smoothing out the surface so it bakes evenly.

Step 6: Bake the Cake

Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. The cake will be golden, moist, and beautifully spiced.

Step 7: Prepare the Glaze

While the cake is baking, combine the buttermilk, date syrup or dark corn syrup, sugar, baking soda, butter or margarine, vanilla extract, and orange zest (if using) in a saucepan. Simmer gently over low heat until everything melts and blends into a velvety glaze. Keep warm for pouring.

Step 8: Apply the Glaze

When the cake is out of the oven, poke several holes using a fork all over it. Pour the warm glaze evenly on top, letting it soak in and create that signature glossy shine. Allow it to set slightly before serving for maximum indulgence.

How to Serve Vintage Prune Cake with Glaze

Garnishes

To elevate your Vintage Prune Cake with Glaze, add a light dusting of powdered sugar or a sprinkle of finely chopped toasted nuts like walnuts or pecans. These add texture and a nutty aroma that complements the spices perfectly.

Side Dishes

This cake pairs wonderfully with simple sides like whipped cream, vanilla ice cream, or even a dollop of crème fraîche to balance the sweetness. A strong cup of coffee or lightly spiced chai tea can also bring out the lovely prune and spice flavors.

Creative Ways to Present

Try serving slices with thin slices of fresh orange or a few fresh prunes on the side for a sophisticated touch. You can also layer pieces to make a prune cake trifle with whipped cream and toasted almonds for a festive twist.

Make Ahead and Storage

Storing Leftovers

Keep your Vintage Prune Cake with Glaze fresh by storing it in an airtight container at room temperature for up to 2 days. The glaze helps retain moisture, but for longer freshness, refrigeration is a good idea.

Freezing

If you want to prep in advance, freeze the cake after it has cooled and been glazed. Wrap it tightly in plastic wrap and aluminum foil; it will keep well for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

Warm slices gently in the microwave for about 15 to 20 seconds or until just heated through to bring back the cake’s soft texture and aroma. This makes it feel freshly baked and even more comforting.

FAQs

Can I substitute prunes with another dried fruit?

Yes, apricots or dates can work well as alternatives, but prunes have a unique natural sweetness and texture that gives this cake its signature character.

Is it necessary to use buttermilk?

Buttermilk helps tenderize the cake and adds a subtle tang that balances the sweetness, but you can substitute it with milk plus a teaspoon of lemon juice or vinegar if you don’t have buttermilk on hand.

Can I make this cake gluten-free?

Absolutely! Use a good-quality gluten-free flour blend one-to-one instead of regular flour, and make sure your baking soda and other ingredients are gluten-free.

How long will the cake keep after glazing?

The glaze helps keep the cake moist and fresh for several days. It tastes best within 3 to 4 days when stored properly in an airtight container.

Is the orange zest really necessary in the glaze?

Orange zest is optional but highly recommended as it brings a fresh citrus brightness that beautifully complements the prune and spice flavors.

Final Thoughts

There’s something truly special about the Vintage Prune Cake with Glaze that brings smiles and comfort with every bite. Whether you’re baking for family, friends, or just treating yourself, this cake offers a warm, spirited taste of nostalgia. I hope you give this charming recipe a whirl and let it become one of your own cherished classics.

Vintage Prune Cake with Glaze Recipe

★★★★★

5.2 from 10 reviews

Author: Aiden
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Vintage Prune Cake with Glaze is a moist and richly spiced dessert featuring chopped California prunes, warm spices, and a luscious date syrup glaze. Perfectly balanced with buttermilk and a hint of orange zest, this cake is a nostalgic treat that combines traditional flavors with a delightful texture, ideal for any occasion.

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and prepare a 13×9 inch baking pan by greasing it or lining with parchment paper to ensure the cake doesn’t stick.
Mix Wet Ingredients: In a large bowl, combine the California Extra Virgin Olive Oil (or vegetable oil), sugar, and eggs. Mix thoroughly using a spoon until the mixture is smooth and well blended.
Add Prunes and Buttermilk: Stir in the chopped California prunes and 1 cup of buttermilk into the wet mixture, making sure everything is well incorporated to distribute the prunes evenly.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ground cloves, allspice, and nutmeg. Gradually add this dry mixture to the prune mixture, stirring until well combined. Add the vanilla extract and mix once more.
Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the cake is baking, combine 1/2 cup buttermilk, date syrup (or dark corn syrup), sugar, baking soda, butter (or margarine), vanilla extract, and orange zest if using, in a saucepan. Bring to a gentle simmer over low heat, stirring consistently until the glaze thickens slightly. Keep warm.
Glaze the Cake: Once the cake is done baking, remove it from the oven and immediately poke several holes over the surface using a fork. Pour the warm glaze evenly over the hot cake, allowing it to soak in.
Serve: Let the cake cool slightly so the glaze sets, then serve and enjoy this moist, flavorful vintage treat.

Notes

You can substitute vegetable oil if you prefer a neutral flavor instead of olive oil.
Chopping the prunes finely helps distribute their flavor more evenly throughout the cake.
Orange zest in the glaze adds a lovely citrus aroma but is optional.
The poke holes allow the glaze to deeply penetrate, making the cake extra moist.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American