This spicy prune bundt cake recipe is an old fashioned favorite made healthy. Sweet, moist, and with a spicy kick this is one of those cakes you want to make again and again. If your family balks at the word prune just call it a plum spice cake.
I don't know about you but I get tired of all of the "it's-January-so-let's-be-super-healthy mania. It isn't that I don't like healthy recipes -- I do! It's that I think you need to eat things all year long that are healthy, and healthy shouldn't have't to mean flavorless, you know? I am one of those weirdos that likes dried fruit of any kinds -- and prunes are no exception. They are sweet, I like the texture, and they are high in fiber and iron and potassium and God knows what else. They're healthy, y'all, but they don't taste healthy.
Guess what? It works great! Less sugar, too!
This yummy slice of good-for-you looks like a cake but it's really just as delicious as a breakfast bread, too. Spread a little cream cheese on it -- I like the combination of the tangy cheese and the sweet prune flavors! This spicy prune bundt cake recipe also freezes well so you can keep it on hand for sweet tooth emergencies.
Spicy Prune Bundt Cake RecipePrint Save Recipe
- ½ cup unsalted butter or coconut oil
- ¾ cup sugar
- ¼ cup brown sugar
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon of Kosher salt
- ½ teaspoon of cloves
- ½ teaspoon of ginger
- ¼ teaspoon of freshly grated nutmeg
- ¼ teaspoon chipotle powder, , optional but gives it a spicy kick
- 1 cup prune juice
- 1 ½ cups diced prunes
- 1 cup Confectioner's sugar
- 2 tablespoons prune juice, , or enough to get a slightly runny consistency to the glaze
- ½ teaspoon vanilla
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- Cream the butter, sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, beating about 3 minutes after each addition.
- Combine the dry ingredients.
- Add the dry ingredients to creamed mixture alternately with prune juice, beating well after each addition.
- Fold in the diced prunes.
- Spoon into a greased 10-in Bundt pan.
- Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Mix the Confectioner's sugar, vanilla, and enough prune juice to make a thick glaze.
- Spoon over the cake.
- Sprinkle with more diced prunes if desired.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.