This post may contain affiliate links. Please see our disclosure policy.
This isn’t your grandma’s vintage Prune Cake Recipe – well, actually, it kind of is… just with a rich, buttery upgrade. Packed with warm spices, toasted pecans, and juicy prunes in every bite, this cake is pure comfort with a nostalgic twist. It’s the kind of dessert that tastes like home, only better.
For more prune recipes, make my prune starbread and blueberry prune buckle!
This is a prune-studded spice cake that’s loaded with complex, deep, caramel fruity flavors. I took a vintage recipe by my neighbor’s grandmother and put my own spin on it and honestly, you’ll be hooked at first bite!
The prunes bake right into the batter, making the cake incredibly moist and rich without being heavy. Then there’s a buttery streusel on top that adds a nice crunch and a pop of flavor.
And the piece de resistance – a dulce de leche drizzle that plays up the flavors of the prunes and makes this cake irresistible.
I use California prunes because they’re naturally sweet, plump, and full of flavor. Their deep, almost jammy taste pairs perfectly with the warm spices and toasty pecans. It’s an old fashioned prune cake but with a fresh, modern twist.
Table of Contents
Why This Recipe Works
- We’re using California prunes – they’re plump, sweet, and intensely flavorful fruit that add so much character to this cake. They have soft texture, deep color, and rich, almost caramel-like taste that makes this cake so dreamy!
- Rich and cozy with a super moist texture thanks to the prunes and the warm spices in the cake. Prunes act as a natural sweetener
- Dulce de leche glaze and the buttery streusel take this cake over the top and make it absolutely irresistible!
- Old-Fashioned Dessert with a new school take!
Key Ingredients
(full list of ingredients can be found in the recipe card below)
- California Prunes bring deep, natural sweetness and a soft, chewy texture that melts into the cake as it bakes. They also add moisture, helping keep the cake tender and rich while giving it a subtle fruitiness that pairs perfectly with warm spices and brown sugar.
- Salted butter and butter-flavored shortening adds rich, creamy flavor and a bit of salt to balance the sweetness. Butter-flavored shortening helps create a super moist, tender crumb while adding that classic buttery taste without softening structure.
- Granulated sugar sweetens and helps with structure and lift while Brown sugar adds moisture, softness, and a deep molasses-like flavor that pairs beautifully with prunes and warm spices.
- Large eggs bind the ingredients, add moisture, and provide structure so the cake holds together. They also help with leavening, giving the cake a light, airy texture.
- Allspice, cinnamon, and nutmeg – these warm spices enhance the natural flavors of the prunes and give the cake a cozy, spiced flavor. Together, they create that nostalgic, almost holiday-like aroma and depth.
- Sour cream adds richness and tang, keeping the cake extra moist and tender. Whole milk thins the batter slightly for better texture while adding subtle creaminess.
- Pecans add a buttery crunch that contrasts beautifully with the soft cake and chewy prunes. They also bring a nutty, earthy flavor that rounds out the sweetness and spice, making this such a delicious cake.
- Baking Powder gives the cake a bit of lift and prevents it from becoming a dense cake.
Recipe Variations and Substitutions
- If you prefer, you can use unsalted butter. I like to use salted butter for extra flavor but it’s totally up to you!
- Dulce de leche can be hard to find. An alternative would be to make your own – it’s incredibly easy but a bit time consuming. Place sweetened condensed milk into a pot of boiling water and boil for 3 hours, adding water periodically as it evaporates from the pan. Allow the can to cool completely, then open it and you have homemade dulce de leche!
- Prunes and chocolate go together SO well. If you’re a chocolate fiend like me, add in some chocolate chips for your chocolate fix.
- Swap the glaze for a buttermilk glaze, cream cheese frosting, or serve with a dollop of whipped cream!
- Use any nut you’d like or omit them entirely! Ground almonds, hazelnuts, walnuts etc – all a good choice!
How To Make Prune Cake
Toast the Pecans and Make the Streusel Topping
Step 1: Preheat oven to 325 degrees F. Spray an 18-cup tube pan with nonstick baking spray. Add pecans to a baking sheet and toast in the oven for 6-8 minutes, until slightly golden brown. Cut the prunes and pecans into small pieces. Set aside.
Step 2: Begin by making the streusel – combine all purpose flour, sugar, cinnamon, and a pinch of kosher salt in a large bowl. Mix together, then add the room temperature butter and shortening. Use your fingers or a fork to pinch the butter into the flour mixture until crumbles begin to form and you can no longer tell the butter from the dry ingredients. Place the bowl into the refrigerator.
Prepare the Cake Batter
Step 3: Time to make the cake -In a separate bowl, whisk together flour, chopped pecans, cinnamon, allspice, nutmeg, baking powder, and kosher salt.
Step 4: In the bowl of the stand mixer fitted with the paddle attachment, add butter, shortening, sugar, and brown sugar. Cream together for 5 minutes, until light and fluffy. Reduce the mixer speed to low and begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl between each addition of the eggs.
Step 5: Add half of the dry ingredients to the wet ingredients and mix for about 20 seconds, until just combined, then add in the milk, sour cream, and vanilla extract. Continue to mix until just combined, about 10-15 seconds. Scrape down the sides of the bowl again, then add the remainder of the flour mixture. Mix until the batter is smooth, about 10 seconds, then fold in the chopped prunes.
Step 6: Pour batter into the prepared pan. Remove the streusel topping from the refrigerator and sprinkle on top of the batter, ensuring it is fully covered. Bake in the preheated oven for 1 hour and 20-30 minutes, until a toothpick comes out with just a few crumbs. Allow it to cool in the pan for 30 minutes, then remove onto a wire rack to cool completely.
Drizzle it up!
- Once the cake is cooled, add dulce de leche to a large mixing bowl and add whole milk. Whisk together until combined, then drizzle on top of the cooled cake.
Pro Baking Tips
Use room-temperature ingredients: Butter, eggs, and sour cream should all be at room temp—this helps them blend evenly for a smooth batter and consistent bake.
Test for doneness at the center: Prune cake is dense and moist, so a toothpick should come out clean from the center of the cake or with just a few moist crumbs—don’t rely on timing alone.
Let it rest before slicing: Cool completely to allow the flavors to meld and the crumb to set—it’s even better the next day!
Serve the warm cake with a scoop of ice cream for the ultimate dessert!
Recipe FAQs
No, there’s no need to soak the prunes. They’ll soften even more while baking in the oven.
No, I don’t recommend using a puree as this will make the cake gummy.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator up to a week.
Absolutely, just omit the nuts.
No, this will make the cake too oily and cause the pecans and prunes to sink to the bottom of the cake.
More Bundt Cakes
The recipe and blog post was made in partnership with California Prunes! I received compensation and product in exchange for this work. My opinions on their prunes are genuine. Thanks for your continued support!
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Vintage Prune Cake Recipe
Equipment
- 18 cup Bundt or Tube Pan
Ingredients
- 1 cup Prunes, (chopped)
- 1 cup Pecans, (chopped)
- 1 cup Salted Butter, (room temperature)
- 1/2 cup Butter Flavored Shortening, (room temperature)
- 1 1/2 cup Sugar
- 1 cup Brown Sugar
- 4 large Eggs, (room temperature)
- 1 tbsp Vanilla Extract
- 3 1/2 cups All Purpose Flour
- 1 1/2 tsp Cinnamon
- 1 tsp Allspice
- 1/2 tsp Nutmeg
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 cup Sour Cream, (room temperature)
- 1/4 cup Whole Milk, (room temperature)
Dulce De Leche Glaze
- 1 cup Dulce De Leche, **see notes
- 2 tbsp Whole Milk
Streusel
- 1 1/4 cups All Purpose Flour
- 3/4 cup Sugar
- 1/2 cup Butter, (room temperature)
- 3 tbsp Butter Flavored Shortening, (room temperature)
Instructions
- Preheat oven to 325 degrees F. Spray an 18-cup tube pan with nonstick baking spray. Add pecans to a baking sheet and toast in the oven for 6-8 minutes, until slightly golden brown. Cut the prunes and pecans into small pieces. Set aside.
- Begin by making the streusel – combine all purpose flour, sugar, cinnamon, and a pinch of kosher salt in a large bowl. Mix together, then add the room temperature butter and shortening. Use your fingers or a fork to pinch the butter into the flour mixture until crumbles begin to form and you can no longer tell the butter from the dry ingredients. Place the bowl into the refrigerator.
- Time to make the cake -In a separate bowl, whisk together flour, chopped pecans, cinnamon, allspice, nutmeg, baking powder, and kosher salt. In the bowl of the stand mixer fitted with the paddle attachment, add butter, shortening, sugar, and brown sugar. Cream together for 5 minutes, until light and fluffy.
- Reduce the mixer speed to low and begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl between each addition of the eggs.
- Add half of the dry ingredients to the wet ingredients and mix for about 20 seconds, until just combined, then add in the milk, sour cream, and vanilla extract. Continue to mix until just combined, about 10-15 seconds. Scrape down the sides of the bowl again, then add the remainder of the flour mixture. Mix until the batter is smooth, about 10 seconds. Scrape down the sides and the bottom of the bowl one last time to ensure that all of the batter is well mixed, then fold in the chopped prunes.
- Pour batter into the prepared pan. Remove the streusel topping from the refrigerator and sprinkle on top of the batter, ensuring it is fully covered. Bake in the preheated oven for 1 hour and 20-30 minutes, until a toothpick comes out with just a few crumbs.
- Allow it to cool in the pan for 30 minutes, then remove onto a wire rack to cool completely.
- Once the cake is cooled, add dulce de leche to a large mixing bowl and add whole milk. Whisk together until combined, then drizzle on top of the cooled cake.
Notes
- Use room-temperature ingredients: Butter, eggs, and sour cream should all be at room temp—this helps them blend evenly for a smooth batter and consistent bake.
- Test for doneness at the center: Prune cake is dense and moist, so a toothpick should come out clean from the center of the cake or with just a few moist crumbs—don’t rely on timing alone.
- Let it rest before slicing: Cool completely to allow the flavors to meld and the crumb to set—it’s even better the next day!
- Serve the warm cake with a scoop of ice cream for the ultimate dessert!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
