Deried Prune Cake

deried prune cake
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Besides eating it off hand as a snack, the prune is quite delicious cooked, in sweet and savory dishes. Here is a recipe for a scrumptious prune cake.


The cake:

Step by Step method

The cake: 

  1. Preheat oven 360°F.
  2. Put prunes and tea (or water and tea bag) in a small pot.
  3. Bring to a quick boil, then simmer for about 10 minutes, or until prunes soften, but not mushy.
  4. Drain the prunes, but reserve the drained liquid.
  5. Let them cool off to room temperature.
  6. Cut the drained prunes into small pieces, and add enough cold water to liquid to make it measure 2/3 cup. Set aside. 
  7. In a big bowl, put oil, sugar, eggs, and vanilla, and beat for 2 minutes.
  8. Sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  9. Stir the flour mix into the egg mix, in two batches alternately with the measured prune liquid. Stir in the prunes. 
  10. Grease and flour a 10-cup capacity ring pan, and shake off excess flour.
  11. Spread walnut halves in the bottom of the pan, and pour the batter on top of the nuts.
  12. Bake the cake for about 40 minutes, or until surface feels firm to the touch.
  13. Let it stand for 10 minutes and then invert it on a cooling rack.


  1. In a small saucepan, combine sugar, cream, butter, and rose water or vanilla.
  2. Bring to a boil, over medium heat, stirring to allow sugar to dissolve.
  3. Boil gently for about 4 minutes.
  4. Let it cool off to room temperature.
  5. Stir in the confectioners’ sugar until smooth.
  6. It should be neither too thick nor runny in consistency.
  7. Ice the cake with it immediately and decorate the top with some walnut halves, if you wish.
  8. Chill cake for about an hour and serve.