Pioneer Woman Prune Cake Recipe
If you’ve never experienced the magic of a Pioneer Woman Prune Cake, you’re in for a real treat. This tender, spiced cake bursts with the rich, fruity depth of prunes, balanced by a luscious, caramel-tinged icing that melts in your mouth. The unique blend of warm spices like cinnamon, nutmeg, and allspice gives each bite a cozy hug of flavor, while the homemade buttermilk icing adds just the right touch of sweetness. Whether you’re looking to impress at a family gathering or crave a comforting slice alongside your afternoon tea, this cake delivers a nostalgic, unforgettable taste that’s truly one of a kind.
Ingredients You’ll Need
Every ingredient in the Pioneer Woman Prune Cake plays a vital role, combining to create a perfect harmony of taste and texture. From the natural sweetness and moisture of the prunes to the gentle spice that rounds out the flavor, these components are both simple and essential. Let’s dive into what you’ll need and why each one matters.
- Prunes (1 cup): Provide moisture, natural sweetness, and a subtle fruity complexity that’s the star of this cake.
- Sugar (1 cup): Sweetens the cake and helps create a tender crumb.
- Eggs (3 whole): Bind ingredients and add richness for a soft, velvety texture.
- Canola Oil (1 cup): Keeps the cake moist without overpowering the flavors.
- Sifted Flour (1 1/2 cups): The structure of the cake, providing the perfect balance between lightness and density.
- Baking Soda (1 teaspoon): Leavens the cake for a nice rise and tender crumb.
- Nutmeg, Allspice, Cinnamon (1 tsp each): Warm spices that infuse the cake with cozy, aromatic layers of flavor.
- Buttermilk (1 cup): Adds a slight tang and keeps the crumb tender and moist.
- Vanilla Extract (1 teaspoon): Rounds out the flavors with a sweet, fragrant note.
- For the Icing: Sugar (1 cup), Buttermilk (1/2 cup), Baking Soda (1/2 tsp), White Corn Syrup (1 tbsp), Butter (1/4 cup), Vanilla (1/2 tsp) — These ingredients combine for a luscious, creamy topping that enhances every bite.
How to Make Pioneer Woman Prune Cake
Step 1: Prepare Your Pan and Prunes
Start by preheating your oven to 300°F and greasing and flouring a 9×13-inch pan to ensure your cake won’t stick. Next, simmer the prunes in water for about 8 minutes until softened, then drain and mash them into a smooth, jammy consistency. This step unlocks their rich flavor and moisture, essential for that perfect Pioneer Woman Prune Cake texture.
Step 2: Whisk Together the Wet Ingredients
In a large mixing bowl, vigorously whisk together the eggs, sugar, and canola oil. Whisking these together thoroughly not only integrates the sugar but also incorporates air that helps give the cake a lovely rise and lightness.
Step 3: Combine Dry Ingredients Separately
In a separate bowl, sift together the flour, baking soda, and your trio of spices—nutmeg, allspice, and cinnamon. Sifting ensures no lumps and evenly distributes the spices, which are essential for that deliciously warm flavor.
Step 4: Mix Dry and Wet Ingredients Alternately
Alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. This method helps maintain the cake’s tender crumb by balancing moisture and structure. Once combined, stir in the vanilla extract for a fragrant lift.
Step 5: Fold in the Mashed Prunes and Bake
Gently fold the mashed prunes into the batter, making sure they are evenly distributed without overmixing. Pour the batter into your prepared pan and bake for 35 to 40 minutes. The low and slow baking ensures a dense, moist cake with a perfect crumb.
Step 6: Prepare and Apply the Icing
While the cake is baking, combine the icing ingredients—sugar, buttermilk, baking soda, white corn syrup, butter, and vanilla—in a saucepan. Bring the mixture to a gentle boil and cook it for 5 to 7 minutes without stirring to develop a smooth, luscious glaze. Pour this warm icing over the hot cake straight out of the oven, letting it soak in and create that signature, sticky-sweet finish.
How to Serve Pioneer Woman Prune Cake
Garnishes
Keep it simple with a dusting of powdered sugar or a few toasted chopped nuts like walnuts or pecans to add crunch and a nutty contrast. For a fresh touch, a sprig of mint or a scattering of dried fruit complements the rich spiced notes beautifully.
Side Dishes
Pioneer Woman Prune Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream to cool the warm spice flavors. For a beverage, a cup of chai tea or hot coffee balances the sweetness while complementing the cinnamon and nutmeg.
Creative Ways to Present
Try serving individual slices topped with a drizzle of caramel sauce or a light spread of cream cheese frosting for an indulgent twist. Alternatively, cut the cake into squares and serve on decorative plates with fresh berries for a colorful, inviting presentation at any gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the Pioneer Woman Prune Cake tightly in plastic wrap or store it in an airtight container to preserve its moisture. It will keep beautifully for up to 4 days at room temperature or up to a week refrigerated, making it an easy, delicious treat ready whenever you want.
Freezing
You can freeze this cake by wrapping it well in both plastic wrap and aluminum foil to prevent freezer burn. For best quality, use within 3 months. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving.
Reheating
If you prefer your Pioneer Woman Prune Cake slightly warm, reheat individual slices in the microwave for 15 to 20 seconds or place the whole cake in a 300°F oven covered with foil for about 10 minutes. This revives the soft texture and enhances the aroma of spices.
FAQs
Can I substitute fresh prunes for dried ones?
Fresh prunes are rare and quite different in texture and flavor from dried prunes. For the authentic taste and moisture balance in Pioneer Woman Prune Cake, dried prunes are recommended, especially since they soften perfectly when simmered before baking.
Is it necessary to simmer the prunes before adding them to the batter?
Yes, simmering softens the prunes, making them easier to mash and integrates their flavor smoothly into the cake, ensuring moistness and a consistent texture throughout.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk, letting it sit for 5 minutes. This will provide the acidity needed to tenderize the cake crumb.
Can this cake be made into cupcakes?
Absolutely! Just reduce the baking time to around 20-25 minutes and fill cupcake liners about two-thirds full. The cupcakes will carry the same wonderful flavors and moist texture as the cake.
How thick should the icing be when poured over the cake?
The icing should be warm and pourable but not too runny. Cooking it for the full 5 to 7 minutes as directed helps achieve a luscious glaze that seeps slightly into the cake without creating a soggy texture.
Final Thoughts
There’s something truly special about the Pioneer Woman Prune Cake — a humble yet flavorful dessert that feels like a warm hug from the past. Every bite offers a beautiful mix of spice, sweetness, and rich prune goodness that’s hard to resist. I encourage you to give this recipe a try, whether it’s your first time or you’re rediscovering a beloved classic; it’s guaranteed to become a cherished staple on your dessert table.
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Pioneer Woman Prune Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pioneer Woman Prune Cake is a moist, warmly spiced dessert featuring mashed prunes blended into a tender cake batter, baked to perfection and topped with a rich, creamy icing. This comforting cake combines traditional fall spices with a luscious buttermilk icing, making it an ideal treat for family gatherings or cozy afternoons.
Ingredients
Cake
- 1 cup Prunes
- 1 cup Sugar
- 3 whole Eggs
- 1 cup Canola Oil
- 1 1/2 cups Sifted Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice
- 1 teaspoon Cinnamon
- 1 cup Buttermilk
- 1 teaspoon Vanilla Extract
Icing
- 1 cup Sugar
- 1/2 cup Buttermilk
- 1/2 teaspoon Baking Soda
- 1 tablespoon White Corn Syrup
- 1/4 cup Butter
- 1/2 teaspoon Vanilla Extract
Instructions
- Preheat and prepare pan: Preheat your oven to 300°F (149°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Cook and mash prunes: Simmer the prunes in water for 8 minutes until soft. Drain them well and then mash to a smooth consistency, setting aside for incorporation into the cake batter.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, and canola oil until the mixture is smooth and slightly thickened.
- Combine dry ingredients: In a separate bowl, sift together the flour, baking soda, nutmeg, allspice, and cinnamon to evenly distribute the spices.
- Build the batter: Alternately add the dry ingredient mixture and the buttermilk to the wet ingredients, stirring gently after each addition to avoid overmixing. Stir in the vanilla extract thoroughly.
- Add prunes: Fold the mashed prunes into the batter carefully, ensuring they are evenly distributed throughout the mixture.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare icing: While the cake bakes, combine the sugar, buttermilk, baking soda, white corn syrup, butter, and vanilla extract in a saucepan. Bring the mixture to a gentle boil and cook for 5 to 7 minutes without stirring, allowing it to thicken slightly into a creamy glaze.
- Ice the cake: Immediately upon removing the cake from the oven, pour the warm icing evenly over the hot cake. Allow the cake to cool slightly so the icing sets before serving.
Notes
- For best flavor, use fresh ground spices.
- If buttermilk isn’t available, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- This cake is best served slightly warm or at room temperature.
- Store any leftover cake covered in the refrigerator for up to 4 days.
- You can substitute dried prunes with chopped dates if preferred, though prunes provide a unique texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
Keywords: prune cake, pioneer woman cake, prune dessert, spiced cake, buttermilk cake, autumn cake, comfort food
