Classic Southern Prune Cake: A Timeless Dessert

Written by Sarah Gardner
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If you've never had a prune cake, you’re missing out on one of the most underrated Southern desserts. This prune cake is old-fashioned, but it is incredibly moist, lightly spiced, and glazed with a rich, buttery topping that soaks into every bite. The addition of prunes may sound unconventional, but they lend a deep sweetness and ensure the cake stays tender for days. Whether served at Sunday dinner or a holiday gathering, this classic treat is sure to become one of your favorite prune recipes! 

Classic Southern Prune cake PIN IT

Classic Southern Prune Cake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • Medium saucepan
  • Mixing bowls
  • Electric mixer
  • Cake pan 9-inch
  • Cooling rack

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Ingredients
  

  • 1 cup pitted prunes chopped
  • 1 cup water
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans optional

For the Glaze

  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla extract

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Instructions
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  2. In a medium saucepan, combine the chopped prunes and water. Simmer for 10 minutes, then mash lightly and set aside to cool.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    mixing bowl containing a creamy, pale yellow mixture PIN IT
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
    mixing bowl filled with soft, white flour PIN IT
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir in the mashed prunes and pecans (if using).
  6. Pour the batter into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake bakes, prepare the glaze. In a small saucepan, melt the butter and brown sugar over medium heat, stirring until smooth. Add the buttermilk and vanilla extract, then bring to a gentle simmer.
    simmering a rich mixture of buttermilk, melted butter, and brown sugar PIN IT
  8. Remove the cake from the oven and immediately pour the warm glaze over the top. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  9. Serve warm or at room temperature, allowing the flavors to meld beautifully.

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Pairings

This dessert pairs wonderfully with a cup of strong coffee or a glass of cold milk. If you're serving it for a special occasion, a scoop of vanilla ice cream or a dollop of whipped cream makes an excellent addition.

FAQs

1. What type of prunes should I use?

Use pitted, dried prunes that are soft and moist. If they seem too firm, soak them in warm water for 10 minutes before chopping.

2. Can I make this cake ahead of time?

Yes! This old-fashioned prune cake actually tastes better the next day as the flavors deepen. Store it in an airtight container at room temperature for up to three days.

3. Can I add nuts or other mix-ins?

Absolutely! Pecans or walnuts add a lovely crunch, while a sprinkle of shredded coconut on top of the glaze can enhance the texture and flavor.

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