Photo: Greg Dupree, Food Styling: Emily Hall, Prop Styling: Heather Chadduck Hillegas
Active Time
25
Total Time
2 Hours 55 Mins
Yield
1 loaf

We dug up one of our most beloved cake recipes right out of Granny’s vintage cookbook; just the aroma of this cake will take you down memory lane and right back into your childhood kitchen. This classic recipe has been passed down from generations. Don’t let the word prune steer you away from this unbelievably delicious cake. Dried plums, cinnamon, buttermilk combine with a few staple ingredients to create this prune cake. To make an extra delicate and moist cake, it’s important to cook the prunes until they’re soft. Spread a little butter over a slice of cake and pair it with your morning cup of coffee and just like that breakfast is served! Next time you’re in the mood for a spiced cake with deep fruit nodes, bake this sweet treat. This cake is so tasty that it will win over all the non-prune eaters in the group—all you need is one taste of this sugary cake and you’ll be hooked.

How to Make It

Step 1

Preheat oven to 350°F. Place dried plums and water in a medium saucepan; bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer 5 minutes. Drain. Let cool 20 minutes. Chop plums.

Step 2

Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating well. Add egg; beat well.

Step 3

Stir together buttermilk and baking soda in a small bowl. Stir together cinnamon, salt, and 2 cups of the flour in a separate bowl; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating on low speed until combined, about 1 minute. Stir in chopped plums, lemon zest, and vanilla. Toss together pecans and remaining 1/4 cup flour in a small bowl; stir into batter.

Step 4

Pour batter into a greased and parchment paper-lined 9- x 5- x 3-inch loaf pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. Cool in pan 10 minutes. Remove from pan. Transfer to a wire rack; let cool completely, about 1 hour.