Recipe courtesy of Mary Sue Milliken and Susan Feniger

Prune Cake with Buttermilk Topping

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 9 by 13-inch cake
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2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 cups sugar

1 cup vegetable oil

1 cup buttermilk

1 teaspoon vanilla extract

3 eggs

2 cup seedless prunes, cut in quarters

1 cup chopped walnuts


1/3 cup sugar

1/3 cup buttermilk

2 tablespoons unsalted butter

1/4 teaspoon baking soda

Juice of 1/2 lemon


  1. Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Mix all the dry ingredients together in a large bowl. Stir in the oil, buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the prunes and nuts. Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean.
  2. Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from the oven and place it on a rack to cool slightly. Pierce the cake all over with a wooden skewer. Pour the topping evenly over the cake. Serve warm or cool.