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.

Ingredients

Scale

Cake 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

Glaze Ingredients

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)

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

Nutrition

Serving Size: 1 slice (approximately 1/12 of cake)
Calories: 320 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 16 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg

Keywords: Prune cake, vintage cake, glazed cake, prune dessert, spiced cake, buttermilk cake, date syrup glaze, holiday dessert