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Spicy Prune Bundt Cake Recipe
A spicy, moist prune cake without a lot of added sugar. It can be made dairy free by substituting coconut oil for the butter, too. Call it a plum cake and your family will love it -- don't tell them it's healthy.
Course
Dessert
Cuisine
American Traditional
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
16
Calories
Author
Marye Audet-White
Ingredients
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
Glaze
1
cup
Confectioner's sugar
2
tablespoons
prune juice
, or enough to get a slightly runny consistency to the glaze
½
teaspoon
vanilla
Instructions
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.
Glaze
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.
Notes
169 g Potassium per serving plus 6% of the RDA for iron,vitamin A, and vitamin C. Nutrition info is an estimate