Pecan Prune Cake

    1 hour 30 minutes

    This cake is a little more trouble than some but it well worth it! It's moist and rich with a delicious sauce.

    66 people made this

    Serves: 12 

    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 cup (250ml) vegetable oil
    • 3 eggs
    • 1 1/2 cups (330g) white sugar
    • 1 cup (250ml) buttermilk
    • 1 cup prunes, pitted and chopped
    • 1 1/2 cups chopped pecans
    • 1 1/4 teaspoons vanilla essence
    • 190g butter
    • 3/4 cup (190ml) buttermilk
    • 1 1/2 teaspoons golden syrup
    • 1 1/2 cups (330g) white sugar
    • 2 teaspoons vanilla essence

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease and flour a ring tin.
    2. In a medium bowl mix together flour, bicarb soda, salt, allspice, cinnamon and nutmeg. Set aside.
    3. In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
    4. Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. Beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
    5. Pour into ring tin and bake for 1 hour or until a toothpick comes out clean when inserted in the centre.
    6. For the topping: In saucepan over medium heat, cook butter, 3/4 cup buttermilk, golden syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.
    7. Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.

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    Reviews in English (52)


    I didn't find this cake recipe troublesome at all! The aroma of this cake baking was awesome! My mother and I were going through a book of homemade recipes hand-written by my grandmother. My mother said she remembered the prune cake and how much her brother and sister enjoyed that cake as small children. She asked me to make the cake for her one day just to see how it would turn out. Problem was, the page that the recipe was written on was so old that we couldn't make out some of the recipe directions. I used this recipe instead because the ingredients were extremely similiar to my grandmother's recipe. My mother LOVED the cake and my gandmother said it tasted just like hers when she used to make it. Thank you very much for the recipe--it truly is an "old-fashioned" cake recipe! I wanted to comment the past I would have turned my nose up to anything prune...especially a cake. But everyone should give this cake a try. I can guarantee you'll love it.  -  06 Mar 2006  (Review from Allrecipes USA and Canada)


    I made a number of changes...I used plain yogurt instead of buttermilk, and reduced the amount of sugar to 1 and 1/4 cups. I also did not use the glaze as I already found the cake to be sweet enough. Instead of baking in a bundt pan, I used either one 9X13 pan or two2 9 inch round pans. I have also tried using chopped crystalized bael fruit (commonly eaten in Thailand and can be found in Asian food store) to replace the prunes, and complimenting it with toasted almond sticks. It was a major hit! This bael cake will not go with the spices though as the bael fruit has its own distinct aroma.  -  30 Aug 2002  (Review from Allrecipes USA and Canada)


    Oh my goodness Jackie...I could eat my body weight in this stuff. Talk about one moist cake. This is absolutely delicious. A lot of people turn their noses up at the word "prune", but I guarantee one bite of this cake and they'll change their minds. Can't wait for another peice!!  -  06 Feb 2003  (Review from Allrecipes USA and Canada)