Mom Woodrome's Prune Cake

AllieOK avatar
By Alice Woodrome
from Oklahoma City, OK

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.

serves 12
prep time 30 Min
cook time 30 Min
method Bake


  • 1 c
    prunes, pitted
  • 2 c
  • 1 3/4 stick
    butter, softened
  • 1 1/2 c
  • 4 lg
    eggs, room temperature
  • 2 c
    all purpose flour
  • 3/4 tsp
    baking soda
  • 3/4 tsp
  • 3/4 tsp
  • 3/4 tsp
  • 3/4 tsp
  • 3/4 tsp
    baking powder
  • 1 c
  • 2 1/4 c
    sour cream
  • 3 Tbsp
  • 3 lg
  • 2 1/4 c
  • 1 c
  • 2 c
    pecans, chopped
  • 1 tsp
    vanilla extract

How To Make

  • 1
    Simmer 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
  • 2
    In a large bowl, cream butter and sugar together for three minutes. Add eggs one at a time.
  • 3
    Sift and measure dry ingredients into another bowl.
  • 4
    Add dry ingredients to creamed mixture alternately with buttermilk
  • 5
    Add prunes and mix with mixer
  • 6
    Bake in three 9 inch pans for 30 minutes, or until an inserted toothpick comes out clean.
  • 7
    FILLING 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.)
  • 8
    Mix 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)
  • 9
    Add chopped pecans and vanilla. Let filling cool a bit before spreading on the cake

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