Ingredients with Measurements:
- 1 cup chopped pitted prunes
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch square baking pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
2. In a small bowl, combine the chopped prunes, boiling water, and baking soda. Set aside to cool.
3. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs and vanilla extract and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the butter mixture, alternating with the prune mixture, until everything is well combined. Stir in the chopped walnuts.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 9 servings
Nutritional information:
Per serving:
Calories: 370
Fat: 16g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 310mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 29g
Protein: 5g
Substitutions for ingredients:
- Prunes: You can substitute dried apricots or raisins for the prunes.
- Walnuts: You can use pecans or almonds instead of walnuts.
Variations:
- Orange Prune Cake: Add the zest of one orange to the batter for a citrusy twist.
- Chocolate Prune Cake: Stir in 1/2 cup of cocoa powder to the dry ingredients for a chocolatey version of this cake.
- Gluten-free Prune Cake: Use a gluten-free flour blend instead of all-purpose flour.
Tips and tricks:
- Make sure to chop the prunes into small pieces so they distribute evenly throughout the cake.
- Don't overmix the batter or the cake will be tough.
- To make the cake extra moist, brush it with a simple syrup made from equal parts sugar and water while it's still warm.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and dust with powdered sugar before slicing.
Garnishes:
Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Pairings:
This cake pairs well with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a salad for a balanced meal.
Troubleshooting advice:
- If the cake is too dry, try brushing it with a simple syrup made from equal parts sugar and water while it's still warm.
- If the cake is too dense, make sure you're not overmixing the batter.
Food safety advice:
Make sure to properly store the cake in an airtight container to prevent spoilage.
Food history:
Prune cake has been a popular dessert in the United States since the early 20th century. Prunes were a common ingredient in baking during this time because they were readily available and affordable.
Flavor profiles:
This cake has a sweet and slightly spicy flavor from the prunes and spices, with a nutty crunch from the walnuts.
Serving suggestions:
Serve this cake as a dessert or a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A