Mom Woodrome's Prune Cake

Alice Woodrome

By
@AllieOK

This is the cake my dear Mother-in-law, Helen, always brought to holiday get-togethers. It is super moist and very rich -- and a hit every time. It is even better after a day or two, but oh, so hard to keep from cutting before then.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 c
prunes, pitted
2 c
water
1 3/4 stick
butter, softened
1 1/2 c
sugar
4 large
eggs, room temperature
2 c
all purpose flour
3/4 tsp
baking soda
3/4 tsp
salt
3/4 tsp
cinnamon
3/4 tsp
nutmeg
3/4 tsp
allspice
3/4 tsp
baking powder
1 c
buttermilk
2 1/4 c
sour cream
3 Tbsp
flour
3 large
eggs
2 1/4 c
sugar
1 c
raisins
2 c
pecans, chopped
1 tsp
vanilla extract

Step-By-Step

1Simmer prunes in 2 cups water for 30 minutes.
There should hardly be any prune water at the end of the 30 minutes. Mush up so there are no big pieces and allow to cool somewhat

2In a large bowl, cream butter and sugar together for three minutes. Add eggs one at a time.

3Sift and measure dry ingredients into another bowl.

4Add dry ingredients to creamed mixture alternately with buttermilk

5Add prunes and mix with mixer

6Bake in three 9 inch pans for 30 minutes, or until an inserted toothpick comes out clean.

7FILLING FOR PRUNE CAKE
(The filling ingredients listed are more than the original recipe called for, but Mom always made more because , "that's the boys favorite part", so I officially amended the filling recipe to reflect how we actually make it. If you want the original amounts, it would be about 2/3 of the amounts listed.)

8Mix sour cream, 3 Tbsp flour, 3 eggs, 2 1/4 cup sugar, 1 cup raisins in double boiler, mixing after each addition. Cook, stirring frequently, until thick (takes a long time to thicken)

9Add chopped pecans and vanilla. Let filling cool a bit before spreading on the cake

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Heirloom