Prune Cake with Coffee Icing

    1 hour 20 minutes

    A tasty spiced prune cake that is kept moist by buttermilk. This yummy cake is spiced with cinnamon and nutmeg and topped with a rich coffee and chocolate icing.

    5 people made this

    Serves: 12 

    • 100g butter
    • 1 1/2 cups (300g) white sugar
    • 2 eggs
    • 1 cup (170g) prunes, cooked and diced
    • 2 cups (250g) plain flour
    • 250g buttermilk
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • Icing
    • 90g butter
    • 1 egg yolk
    • 3 cups icing sugar
    • 1 1/2 tablespoons cocoa powder
    • 1 teaspoon ground cinnamon
    • 1 1/2 tablespoons strong brewed coffee

    Preparation:20min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour20min 

    1. In a large bowl, cream the white sugar and butter until light and fluffy. Beat the eggs and add to the sugar mixture. Stir in the prunes.
    2. In another bowl, sift the flour, bicarb soda, baking powder, cinnamon, nutmeg and salt. Add these dry ingredients alternately with the buttermilk to the sugar mixture.
    3. Pour the batter into 2 greased and floured 23cm cake tins. Bake at 190 degrees C for about 30 minutes. Cool.
    4. Icing

    5. Begin by creaming the butter. Beat in the egg yolk. Sift the icing sugar, cocoa and cinnamon together. Add this sugar mixture alternately with the hot coffee to the creamed butter. Ice the cooled cake.

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    Reviews in English (5)


    Great recipe, not as moist but still great...used it for my brother´s birthday and everybody liked it. I used 1 cup less of confectioners sugar and icing came just as good, if you want to have more of prune flavor cut down both the nutmeg and cinnamon. Overall really tasty and yommi.  -  01 Oct 2006  (Review from Allrecipes USA and Canada)


    Even people who grimace at the idea of prunes love this cake! I took this to a party yesterday and even I was amazed that it was gone in 10 minutes! Very good for using prunes that's been sitting around the house for ages. I also wanted to use up my prune juice so I substituted prune juice for the buttermilk, and the cake turned out just as good. For the icing, I didn't like the idea of putting in a raw egg yolk so I substituted a few more chopped prunes and added more coffee until I got the right consistency. This works great when using buttermilk for the cake because the icing becomes more decorative. However, when I make the prune juice substitution I no longer add prunes to the icing for fear of making the prune taste overbearing.  -  07 Aug 2005  (Review from Allrecipes USA and Canada)


    This is a delicious recipe. A truly unique and nice blend of flavor. I brought this to a friend's bday party and the guests just loved it. 10/05/02  -  05 Oct 2002  (Review from Allrecipes USA and Canada)