If you're searching for a cake that's both unique and incredibly delicious, look no further than this Amish prune cake.
This recipe is a hidden gem, combining the rich flavors of prunes with a moist, spiced cake that will have everyone asking for seconds. Perfect for any occasion, this cake is as easy to make as it is delightful to eat. Trust me, once you try it, you'll be hooked!
Table of Contents
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- This cake is wonderfully moist and packed with flavor, thanks to the prunes and warm spices. It's a comforting, old fashioned dessert.
- Amish prune cake is perfect for potlucks and easy enough for a cozy treat with a cup of tea or coffee.
- Feel free to substitute apricots or other dried fruit for the prunes.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Go nuts: add 1 cup of chopped pecans or walnuts.
- Citrus splash: Use lemon or orange juice instead of prune juice to make the glaze.
🤫 Cook's secrets -
To make the prunes easier to chop, soak them in hot water for about 10 minutes, then drain and chop. This will make them softer and easier to incorporate into the batter.
🍴 Equipment
- mixing bowls
- cutting board and chef's knife
- electric mixer
- measuring cups and spoons
- bundt pan
- spatula
- wire rack
🥫 How to store leftovers
Store any leftover Amish prune cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months. I prefer not to refrigerate cakes because I feel like it dries them out.
Marye's Tip
When serving from the refrigerator or freezer, let the cake come to room temperature or warm it slightly in the microwave for the best texture and flavor.
💭 Things to know
- Ensure the prunes are soft and fresh for the best results. Older, drier prunes can affect the cake's texture.
- Feel free to adjust the spices to suit your taste. If you love a particular spice, don't be afraid to add a bit more!
👩🍳 FAQs
Have other questions? Ask me in the comments!
Absolutely! Feel free to experiment with dried apricots, dates, or raisins for a different flavor profile. I've made it with dried apricots and it's delicious. I used apricot nectar in place of the prune juice.
You don't have to with this recipe but for a nice flavor change you can soak the prunes in hot Earl Grey tea for 5 minutes or so before chopping them and adding them to the batter.
📚 Related recipes
📞 The last word
This spicy prune bundt cake recipe is an old-fashioned favorite made healthy. Sweet, moist, and with a spicy kick, it is one of those cakes you want to make again and again. If your family balks at the word prune, just call it a plum spice cake.
This yummy slice of good-for-you looks like a cake but it's really just as delicious as a breakfast bread, too.
Spread a little cream cheese on it -- I like the combination of the tangy cheese and the sweet prune flavors! This spicy prune bundt cake recipe also freezes well so you can keep it on hand for sweet tooth emergencies.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Amish Prune Bundt Cake
Print Pin Recipe Save Recipe Rate RecipeIngredients
- ½ cup butter , or coconut oil
- ¾ cup sugar
- ¼ cup brown sugar
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon Kosher salt
- ½ teaspoon cloves
- ½ teaspoon ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon chipotle powder, optional but gives it a spicy kick. No, it's not traditional but its really good.
- 1 cup prune juice
- 1 ½ cups prunes, diced
Glaze
- 1 cup powdered sugar
- 2 tablespoons prune juice, , or enough to get a slightly runny consistency to the glaze
- ½ teaspoon vanilla
Instructions
- Cream the butter, sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, beating about 3 minutes after each addition.
- Combine the dry ingredients.
- Add the dry ingredients to creamed mixture alternately with prune juice, beating well after each addition.
- Fold in the diced prunes.
- Spoon into a greased 10-in Bundt pan.
- Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. It will read 200℉ on an instant-read thermometer when done.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Glaze
- Mix the Confectioner's sugar, vanilla, and enough prune juice to make a thick glaze.
- Spoon over the cake.
- Sprinkle with more diced prunes if desired.
Notes
- Ensure the prunes are soft and fresh for the best results. Older, drier prunes can affect the cake's texture.
- Feel free to adjust the spices to suit your taste. If you love a particular spice, don't be afraid to add a bit more!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published January 20, 2015. Last updated June 14, 2024 for editorial improvements.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
January 2015
I don't know about you but I get tired of all of the "it's-January-so-let's-be-super-healthy mania.
It isn't that I don't like healthy recipes -- I do! It's that I think you need to eat things all year long that are healthy, and healthy shouldn't have to mean flavorless, you know?
I am one of those weirdos who likes dried fruit of any kind—and prunes are no exception. They are sweet, and I like the texture. They are also high in fiber, iron, potassium, and God knows what else.
They're healthy, y'all, but they don't taste healthy. That's the best kind of food. How about you? Dried fruit or nah?
Let me know in the comments.
Pat B says
What could be substituted for the prune juice in the recipe?
Marye says
Well if you take the prune juice out it's not a prune bundt cake anymore. I'd just make one of the other bundt cakes.
Beth (OMG! Yummy) says
Very inventive use of the prunes/plums 🙂 I love them too - I think they are a pr person's opportunity waiting to happen!
Alisa @ Go Dairy Free says
Genius recipe! Prunes are definitely an under-loved food. They're actually great in smoothies, too 🙂
Cookin Canuck says
Prunes are such a great way to sweeten naturally! This cake looks wonderful...it would go perfectly with my afternoon cup of tea.