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.
Sunsweet® sent me several of their products so that I could create my version of a healthy snack. Keep in mind that to me flavor and texture and primary -- I really don't care how healthy it is if those things aren't part of the package. I was especially interested in the PlumSmart® Light juice. This juice is made from a special variety of fresh, juicy plums and has only 60 calories and 15g of carbs -- plus it's a good source of fiber. I wondered how it would work in a spicy prune bundt cake recipe as a replacement for the dairy I'd normally use.
Guess what? It works great! Less sugar, too!
I know some people might not think of a bundt cake being a healthy snack but this one really is. It isn't difficult to make at all - the Amaz!n™ Diced Prunes get tossed in without you even having to pick up a knife! Once it's baked you can leave it as is, sprinkle it with Confectioner's sugar, or add the PlumSmart® glaze. It stays moist for several days and it is very sweet and satisfying. You can use your favorite sugar substitute as long as it measures the same as the sugar, or if you prefer you can use regular sugar -- just keep in mind the nutritional information will be different.
Did You Know?
Studies suggest the following positive effects from certain nutrients in prunes:
- Bone Health: Prunes may promote healthy bones. Dr. Bahram H. Arjmandi of Florida State University says, "Dried plums (prunes) are the most bone-friendly fruit that I have seen in decades. They are nature's solution to maintaining good bone health." Dr. Arjmandi hypothesizes that the many compounds and nutrients contained in prunes, such as vitamin K, potassium, copper and boron, likely work synergistically to have this positive effect. Additional research is currently being conducted to learn more about prunes and bone health.
- Potassium: Potassium may help prevent hypertension and stroke and play a role in helping support cell energy by regulating fluid balance, nerve impulses and muscle contraction to increase energy.
- Fiber: A diet containing foods with fiber can replace fats and sweets, and contributes to heart health.
- Regularity: A fiber rich diet may contribute to maintaining a consistent digestive tract which helps lead to improved digestive health.
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 Go to Collections
- ½ cup unsalted butter or coconut oil
- ¾ cup measure for measure heat -stable sugar substitute, (or 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 PlumSmart® Light juice
- 1 ½ cups Amaz!n™ Diced Prunes
- 1 cup Confectioner's sugar
- 2 tablespoons PlumSmart® Light juice, , or enough to get a slightly runny consistency to the glaze
- ½ teaspoon vanilla
- Cream the butter, sugar substitute, 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.