Prune Whip Spice Cake With Prune Butter Frosting

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Servings: 8 servings Difficulty: Advanced
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A moist, spiced layer cake with a rich prune butter frosting
Prune Whip Spice Cake With Prune Butter Frost recipe image

This Prune Whip Spice Cake is a nostalgic treat that combines warm spices like cinnamon, nutmeg, and allspice with the deep, natural sweetness of prunes. The cake batter, enriched with prune juice and shortening, bakes up incredibly moist and tender. It is then crowned with a unique prune butter frosting made from creamed butter, confectioners’ sugar, lemon zest, and soft cooked prunes. The result is a dessert that balances fruity tartness with comforting spice notes, perfect for holiday gatherings or afternoon tea.

Prune Whip Spice Cake With Prune Butter Frost recipe image
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Prune Whip Spice Cake With Prune Butter Frosting

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 1071.0
Dietary:
V Vegan

Description

This Prune Whip Spice Cake is a nostalgic treat that combines warm spices like cinnamon, nutmeg, and allspice with the deep, natural sweetness of prunes. The cake batter, enriched with prune juice and shortening, bakes up incredibly moist and tender. It is then crowned with a unique prune butter frosting made from creamed butter, confectioners' sugar, lemon zest, and soft cooked prunes. The result is a dessert that balances fruity tartness with comforting spice notes, perfect for holiday gatherings or afternoon tea.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  3. Add the shortening, prune juice, and milk to the dry ingredients.
  4. Beat with an electric mixer on medium speed for 1 1/2 minutes until smooth.
  5. Scrape down the sides of the bowl and the beaters, then mix briefly to ensure everything is combined.
  6. Add the eggs and vanilla extract to the batter.
  7. Beat on medium speed for another 1 1/2 minutes until the batter is light and fluffy.
  8. Scrape the bowl again and stir once gently with a spoon to remove any air pockets.
  9. Divide the batter evenly between the prepared cake pans.
  10. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  11. While cakes cool, prepare the frosting: Cook and drain the prunes for the frosting until soft, then cut them up.
  12. In a large bowl, cream the butter or margarine until light and fluffy.
  13. Gradually add the sifted confectioners' sugar, alternating with the lemon juice and prune juice, beating until well blended.
  14. Stir in the grated lemon rind and a dash of salt.
  15. Continue beating until the frosting reaches a good spreading consistency.
  16. Fold in the chopped cooked prunes and chopped nuts.
  17. Once the cake layers are completely cool, frost with the prune butter frosting.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1071.0kcal
% Daily Value *
Total Fat 31.5g49%
Saturated Fat 10.5g53%
Cholesterol 0.0mg0%
Sodium 5228.6mg218%
Total Carbohydrate 183.9g62%
Dietary Fiber 4.0g16%
Sugars 80.4g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cake, prune, spice, dessert, frosting, cinnamon, nutmeg, allspice, baking, layer, moist, lemon, shortening, prune juice, confectioners sugar, eggs, flour, vanilla, holiday, tea time
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