This is a moist and tasty cake that we used to eat for breakfast when I was a child. I am not sure why this one is deemed suitable for breakfast but I wasn't going to argue about it.
Oh fuss and bother..."fat content"? don"t eat so much and enjoy - 14 Apr 2011 (Review from Allrecipes USA and Canada)
I thought the fat content was too high. Next time, I will try using applesauce instead. This time, I used whole wheat flour and yogurt instead of ap flour and buttermilk. the family enjoyed this! - 13 Jun 2008 (Review from Allrecipes USA and Canada)
My husband and I love this cake! It is moist and delicious as well as beautiful. I like to change recipes to make them healthier, so for the fat, I used 1/2 cup unsalted butter, about 1/4 cup coconut oil and about 1/4 cup unsweetened applesauce. For the flour, I used a mixture of white wheat grain, oats and flax that I ground in my VitaMix. I used brown sugar and baked in a large bundt cake pan (see photo above). Otherwise, I followed the recipe exactly as written. It was the first time I have ever tried prune cake and I was delighted! I will use this one a lot. It is wonderful with herbal tea. Thank you, LauraT! - 22 Nov 2011 (Review from Allrecipes USA and Canada)