Daniel Catalaa

Prune Cake


  • Allspice, tsp
  • Baking powder, 1 tsp
  • Baking soda, 1 tsp
  • Butter, 4 Tbsp
  • Cinnamon, tsp
  • Eggs, x2
  • Flour, 1 cups
  • Prune juice, cup
  • Prunes, chopped, 1 cup
  • Raisins, 1 cup
  • Sugar, 1 cup
  • Walnuts, chopped, 1 cup


  1. Cook prunes: Cover the prunes with water and cook until soft, about 20 minutes; reserve the liquid.
  2. Make juice: After the prunes are cooked, let them remain in the water until they are at room temperature so that the prune juice thickens and becomes richer in flavor. If you do not obtain 2 cups of juice, add water to reach 2 cups total in volume.
  3. Mix wet ingredients: Cream butter and sugar; then add eggs two at a time.
  4. Sift dry ingredients: Sift flour, baking soda, baking powder, cinnamon and allspice.
  5. Add dry to wet ingredients: Incorporate the dry ingredients into the wet ones and periodically also add in the prune juice. Then, fold in chopped prunes, raisins, and nuts. The batter will be very thick.
  6. Bake: Butter and flour the loaf pan. Bake in a 325 Fahrenheit degree oven for 1hr & 15min. It is ready when a toothpick comes out mostly dry.
  7. Storage: Wrap in plastic food wrap and aluminum foil and refrigerate until served.