So Prune Cake.  Have you heard of it?  I think I’m too young to know of it’s origins but I guess it used to be served at all the weddings a while back?  I’ve been wanting to eat prune cake for a long time now and I don’t know why.  I visited a craft fair a few weeks back and bought a mini prune cake loaf and it was DELISH.  Why am I calling it spice cake?  So people don’t run after hearing prunes.  Why do prunes get such a bad rap!  I really wanted to try to make this on my own to make up for that damn failed mochi donut recipe.  I think I succeeded!  Come and take a look!

Look at how moist this cake is…it is the most moist cake you will ever taste!

Mix together the oil, eggs and sugar.

Sift in the flour, baking soda, nutmeg, allspice, cinnamon.

Look at how spicy it looks!  Smells like autumn…

The recipe calls for a cup of prunes.  I threw in the whole bag (the bag was 8 oz.) – I can’t help myself.  You have to boil the prunes with enough water just to cover them.  Boil it for about 8 minutes and drain.  Once you have drained the prunes, mash them up with a fork!

As I let the prunes cool down a bit, I added the vanilla and buttermilk to the batter.

Then I added the prunes and mixed it just to incorporate all the ingredients.  Don’t overmix it! 

Place it in your preheated oven and prepare for an awesome cake…

Prune cake fresh out of the oven.  Looks a bit like banana bread.

When the cake has about five to seven minutes left of baking, start making the glaze.  It definitely took a while to get to a nice caramel color.  I think I could have cooked it down a bit more…but it might have worked to my advantage!

Cake glazed and ready to consume.  I shared this with my coworkers and I got some very positive comments!  I honestly think it tastes much better after being chilled in the fridge.  Yummmm..I want to make it again.

Recipe: http://thepioneerwoman.com/cooking/2008/12/make-this-cake-today-trust-me/