My mother used to tell me that when she went to visit her great-grandmother, she would have the most amazing cake ready for them when they arrived. Grannie Jessie would bring out her favorite cake and they would sit out on the porch and visit.
To pay homage to them, I have decided to share this old family recipe that has been in my family for over 100 years. Don’t be turned off by the prunes – it makes the cake moist and sweet, and only adds to the flavor.
Jessie’s Prune Cake
- 1 c. prunes
- 1 c. vegetable oil
- 2 c. sugar
- 1 tsp. vanilla
- 3 eggs
- 2 c. sifted flour
- 1/2 tsp. salt
- 1 tsp. allspice
- 1 tsp. cloves
- 1 tsp. nutmeg
- 1 tsp. baking soda
- 1 c. buttermilk
- 1 c. chopped pecans
- 1 c. powdered sugar, optional
- In a small saucepan, cover prunes with water, and boil until soft and mashable, about eight minutes. Drain water, then mash prunes on a plate (it’s ok to leave a few chunks of prunes). Set aside.
- In a medium sized mixing bowl, beat oil, vanilla and sugar well. Add eggs one at a time and whisk until combined. Set aside.
- In a separate bowl, sift together flour, salt and spices.
- Add creamed mixture alternately with baking soda and buttermilk. Mix well.
- Add chopped prunes, and pecans.
- Pour into a greased and floured bundt or tube pan.
- Bake 1 hour and 5 minutes at 325 degree F.
- Cool about 30 minutes.
- Top with powdered sugar, if desired.