I encourage you to try this Prune Loaf Cake. It’s a bit unusual cake with a dry fruit that tends to be underestimated. However, you’ll be surprised how moist and easy to make it is with a mouth-watering intense color.
As far back as I can remember, my mom always makes this recipe, which actually comes from my grandma. I don’t know why, but it reminds me of winter. Perhaps because it pairs up perfectly with a nice warm coffee or tea?
Despite it’s quite easy to put together, it took me three times to get it exactly as they make it. Once I got it, I wrote down all the pointers I describe below, so you can copy them and get a perfect loaf cake. So keep reading! 😉
If you are not into prunes, I still invite you to give this recipe a try. It’s a very moist cake, thanks to the mashed prunes and with a lovely intense color, coming from the brown sugar.
How to make this prune loaf cake
Just like many of the recipes in my blog, this is very simple and quick to make. You only have to pay attention to a few pointers and I can guarantee you won’t hesitate to add it to your recipe box. The prunes make it a total novelty that will surprise even the most sceptics.
One of the most important things to keep into account is the smashed prunes.
How to prepare the mashed prunes
Apparently, prunes have heaps of health benefits. So there are no excuses not to try this moist loaf cake.
Before getting started with the recipe, you have to prepare the mashed prunes, which give the cake that intense color and a very delicate taste. Firstly, let’s add the fruits and sugar to a mid-size pan at medium heat, and cover them with water. The sugar and water will become a delightful syrup. We’ll then let them simmer for around 5-10 minutes until the liquid has been reduced a bit and the prunes are tender. Then, we have to remove the pan from the heat and let them cool completely. Before incorporating them to the recipe, using a fork, we’ll mash them, making sure to leave some big chunks of fruit. Thanks to this, we’ll find pieces of fruit all over the delicious cake. 100% guaranteed yum!
Alternatively, you can give it Paula’s special touch (if the cake is not for kids or people that don’t drink alcohol) and you can add a bit of sweet white wine to the prunes. What a delicious option!
Also, to make your lives a bit easier, there is the chance to prepare this ahead of time, maybe a few days earlier. Just store it in the fridge in an air-tight container until it’s time to use it.
Now, to the recipe…
The remaining steps of this recipe are very simple. I recommend using an electric mixer to mix the butter, sugars (previously combined in a separate bowl), eggs and vanilla essence. As a result, you’ll get a very airy and spongy cake once baked.
After mixing very well, leave the electric mixer aside and, using a spatula, let’s fold in the mashed prunes. This is when we’ll notice the pieces of prunes I mentioned earlier 🙂 The next step is to add the flour and baking powder. Always remember to fold in the flour, so the batter doesn’t “deflate”. When you notice it’s hard to keep mixing because the batter is a bit denser, pour in the whole milk.
The last step before popping it into the oven is to pour the batter in a pan.
What pan should you use for this Prune Loaf Cake
Of course, the answer to this question is not definitive. But I’ll mention several alternatives I’ve already tried.
This recipe yields two loaf pans (28 x 13 cm). It’s the classic pan to bake banana bread. If you don’t have one this size, you can easily use whichever you have at hand. If it turns out to be smaller, make sure you fill it up 3/4 and, with any leftover batter, you can use a muffin pan.
Regardless of what pan you end up using, the cooking time will vary. For instance, it took mine 55 minutes to bake both loaves of prune cake. But, when I made muffins, they only needed around 20-22 minutes in the oven. Always keep an eye on it and, when it’s time they are almost ready, insert a toothpick (or dry spaghetti) in the middle. If it comes out clean, that means the cake is done!
Let it cool completely and then, enjoy it with a good cup of coffee or tea. Add some friends or family, and even better!
Don’t forget to leave a comment down below if you try this recipe (and why not, an Uber-style rating? ★★★★★). It not only helps me but also other people that want to try it. You can also tag me on Instagram or Pinterest so I get to check your photos or send them to me privately if you are shy.
OTHER CAKE RECIPES:Print
Easy recipe for this moist prune loaf cake. It requires just a few ingredients and it has an amazing color, thanks to the prune syrup and the brown sugar.
- 350 g prunes
- 250 ml water
- 4 tbsp white sugar
- 200 g unsalted butter (room temperature)
- 200 g white sugar
- 100 g brown sugar
- 4 eggs
- 1 tbsp vanilla essence
- 500 g self-rising flour
- 1 tbsp baking powder
- 100 ml whole milk
- In a mid-size pan, add the prunes, the sugar and the water.
- At medium heat, simmer for 5-10 minutes, or until the prunes are tender. Let them sit for a while and then, using a fork, mash them lightly, leaving some pieces of fruit whole. Set aside.
- Preheat your oven to 180 ºC and grease two loaf pans with some non-stick spray.
- In a mid-size bowl, mix both types of sugar.
- In a large bowl, using an electric mixer, mix the butter and the sugars very well, until the batter is fluffier and lighter.
- Add the eggs and vanilla essence. Keep mixing for a few minutes until you get more volume in the batter.
- Swapping to a spatula, add the mashed prunes and fold them in well.
- Then, fold in the flour and baking powder.
- Lastly, add the milk.
- Bake for approximately 55 minutes or until when you insert a toothpick in the center, it comes out clean.
- Let it cool completely before slicing.
- LOAF PAN: This recipe yields two loaf pans. You can easily use any type of pan available, make them as muffins or you can also half the ingredients and prepare half a recipe.
- BAKING: Depending on the loaf pan you choose, the cake will take longer or less time in the oven. Have this in mind to make sure it doesn’t get burnt.
- STORAGE: Store in an air-tight container up to 4 days at room temperature, or for a week in the fridge, or you can also freeze them for several months.
- Serving Size: 82 g
- Calories: 222 Kcal
- Sugar: 20.4 g
- Fat: 5.72 g
- Carbohydrates: 39.94 g
- Fiber: 1.6 g
- Protein: 3.74 g