Applesauce Prune Cake
Submitted by Nancy
A moist bundt cake studded with chopped prunes and nuts, spiced with cinnamon and allspice, then dusted with powdered sugar for vintage elegance.
YIELD
1 cakePREP
15 minCOOK
60 minREADY
90 minPrunes might sound old-fashioned, but they create pockets of jammy sweetness throughout this tender cake.
Applesauce keeps the crumb incredibly moist while warm spices make your kitchen smell like a holiday bakery.
The powdered sugar dusting through a doily creates a lacy pattern that looks bakery-worthy.
Kitchen Tips
- Grease and flour your bundt pan thoroughly to prevent sticking
- Chop prunes into small pieces so they’re evenly distributed
- Let cake cool 10 minutes before inverting to prevent breaking
- Store covered at room temperature for up to 5 days
Ingredients
Directions
Beat margarine and sugar until light and creamy.
Beat in egg.
Sift dry ingredients together.
Add ½ teaspoon salt if desired.
Add prunes and nuts to dry mixture, then add this mixture to batter.
Blend in applesauce.
Bake in a greased 9-cup Bundt pan in a 350-degree oven for 1 hour or until tests done.
Let cool on rack in pan for 10 minutes before turning out of pan.
Sprinkle with sifted powdered sugar.
Especially pretty when sifted through a paper doily with a decorative design cut into it.
Comments
