Breakfast Prune Spice Cake recipe

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Ingredients

1 cup shortening
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 ⅓ cups buttermilk
1 ⅓ cups stewed prunes, chopped
2 ⅓ cups all-purpose flour
1 teaspoon allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts

Nutrition Info

374.5 calories
carbohydrate: 46.8 g
cholesterol: 47.3 mg
fat: 19.4 g
fiber: 1.9 g
protein: 5.5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 294.7 mg
sugar: 31.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.

  2. In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.

  3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.

Recipe Yield

1 - 9 inch tube cake

Recipe Note

This moist cake was a favorite of mine as a child - probably because it meant I could have cake for breakfast! Moist, spicy and delicious any time of day!

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