prunella cake

★★★★★ 1
valfromcal avatar
By V C
from Anytown, NC

This recipe is at least 45 years old. It sounds strange, but it's delicious! Gets better as it sits overnight. Moist, with the sweet chewy tang of prunes and crunchiness of nuts, along with a warm mild spiciness. It doesn't need a glaze, but could be added to "gild the lily"!

★★★★★ 1
serves 10-12
prep time 1 Hr 15 Min
cook time 1 Hr

Ingredients For prunella cake

  • 1 c
    crisco.... not substitutions
  • 2 c
    sugar
  • 1 1/3 c
    buttermilk
  • 2 2/3 c
    all purpose flour
  • 1/3 c
    diced prunes
  • 4
    eggs
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    cinnamon
  • 1 tsp
    nutmeg- freshly ground preferred
  • 1 tsp
    allspice, ground
  • 1 c
    walnuts, chopped
  • 1/4 tsp
    salt

How To Make prunella cake

  • 1
    Grease a standard sized tube or bundt pan. Preheat oven to 325 degrees.
  • 2
    In a large bowl or standmixer fitted with a paddle, cream together Crisco and sugar until light and fluffy. Add eggs one at a time, incorporating each well. Whisk together all dry ingredients. Add to Crisco mixture alternately with the buttermilk. Mix just until well blended. Mix in nuts and prunes.
  • 3
    Pour into the pan. Tap pan on counter to release any large bubbles and place in center of oven. Bake for 1 hour or until cake begins to pull away from the sides of pan. Let set in pan for 10 min. then turn onto rack to cool. This cake is best if allowed to sit for 24 hours to allow to mellow. I've served it for breakfast as a coffee cake or for dessert. I think it might be good if you put a streusel on top as well. Let me know if you try that!

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