Grandma’s Prune Cake

In spite of their frumpy reputation associated with old age and wrinkles and constipation prunes are very good and very good for you. They are great as a healthy snack food, fun to eat anytime and are good with hot cereal or in puddings, cakes and other desserts as well as in salads. My grandmother used to make a marvelous prune cake that is out of this world delicious. Read more…


My grandmother used to make a really delicious cake called Prune cake.  It is a type of spice cake with a prune pudding topping and then cut into squares and topped with whipped cream. It is really good but it is also very rich, probably not something I would recommend you eat more than a small piece of at one sitting but my grandpa loved it and so every now and then Grandma would make Prune Cake. It really was a wonderful treat even if they are all wrinkled up.

Prunes are actually very good for you in spite of their frumpy reputation associated with old age and wrinkles and constipation; and it is true, prunes will keep you very regular.  They are a powerful laxative but aside from that they are a very beneficial fruit.  Prunes are dried plums and they are wonderful as a snack, so long as you don’t snack on too many of them at one time.  They are high in potassium and in vitamin A; that good old cancer fighting beta carotene and are a great source of soluble fiber which lowers blood cholesterol and they are a very good source for getting magnesium, calcium and iron, phosphorous and the vitamin B’s as well as a fair source of protein, 2.3 grams of protein per serving and we all need protein daily.  They also taste good probably because of their high concentration of sugars; though for some folks it is an acquired taste. 

When you dry fruit the sugars and starches in the fruit become more highly concentrated so you consume more per serving.  I like them and if they seem a little dry and tough, a little over chewy, just sprinkle them with apple juice and microwave them for a few seconds or place them in a warm oven for just a few minutes.  You can eat them plain or in puddings, on cereal or however you enjoy them and I especially like Grandma’s Prune Cake.  Here is how she made it.


Preheat oven to 350 degrees and lightly grease and flour a 9” x 13” sheet cake pan.

In a pan over medium-low heat combine

1 cup granulated sugar

1 cup prunes coarsely chopped

3 Tbsp. butter or margarine

2 eggs beaten to lemony

1 cup milk soured with 2 Tbsp lemon juice

1 tsp. vanilla extract

1 cup chopped nuts (optional)

Cook stirring constantly until thickened (like pudding) Remove from heat and set aside to cool.  Stir occasionally.  This needs to cool to room temperature.

In a mixing bowl combine and cream together

3/4 cup shortening (I use Crisco)

3/4 cup granulated sugar

3 large eggs

4 Tbsp. sour cream

1/2 tsp. vanilla extract

When well blended and creamy

Fold in

1 cup finely chopped prunes

Sift together and add

2 cups sifted flour

1 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp. salt

Mix thoroughly until well blended and spread in prepared cake pan.

Bake 25 to 30 minutes or until done; when a toothpick inserted comes out clean.

Remove from oven and cool in pan.  After about 10 minutes loosen the edges of your cake all the way around the pan with a knife and lift gently to loosen from the bottom. 

When completely cooled spread cooled pudding mixture over the top.  Chill for at least one hour.  Cut into squares and serve topped with whipped cream.

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