This Nearly Forgotten Vintage Cake Recipe Is an Absolute Treasure (2024)

I found this retro prune cake recipe and just had to give it a try. How'd it taste? You may be surprised!

Why a prune cake? Well, I love to collect vintage cookbooks and recipes from the ’50s and ’60s. The themes, retro graphics and grainy photos of these old collections are so fun and kitschy.

Especially interesting in these recipes are the ingredients that are less commonly used today. For thatreason, this cake caught my eye: Mrs. Ed Cothran’s Perfect Prune Cake recipe, one of many vintage recipes gathered on Twisted-Candy.com.

I had never tried prunes in any form before this, so I wasn’t sure what to expect from a prune-filled cake!

Mrs. Ed Cothran’s Perfect Prune Cake Recipe

Ingredients

2 cups (granulated) sugar
1 cup vegetable oil
3 eggs, well beaten
1 cup buttermilk
1 cup cooked cut-up unsweetened prunes. Try these.
2 cups flour
1 teaspoon (baking) soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup broken pecans

Initial Thoughts

Seeing all of the spices listed for this cake and after tasting one of the dried prunes, I guessed that this cake would be like a flavorful spice cake or a rich, old-fashioned ribbon cake with raisins. Try all of our crazy-good spice cake recipes. I have my own recipe for a fig cake and the steps for this cake seemed very similar.

Nancy Mock

Step 1: Cooking the Prunes

The recipe calls for “cooked cut-up unsweetened prunes” and a note at the end recommends cooking the prunes 24 hours ahead of time. I decided to take a shortcut by cooking them just before putting the batter together. I used kitchen shears to snip the sticky, dried prunes into small pieces, brought them to a boil in a saucepan with one cup of water and then simmered them for about 10 minutes. They cooked down into a thick sauce which, when cooled, seemed like a perfect jammy consistency to add to this cake.

Step 2: Mixing the Batter

The batter came together quickly by blending the wet ingredients together, whisking the dry ingredients in a separate bowl and then combining the two.

Nancy Mock

Step 3: The Bake

I poured the batter into a buttered and floured Bundt pan (here are 26 of our most beautiful Bundt cake recipes)and put it in a 325° oven for 60 minutes. I could tell that this was a dense cake with a lot of moisture that needed the full hour, but I didn’t mind as it filled my house with an irresistible aroma as it baked.

Pro tip:You can test the cake’s doneness by inserting a toothpick or thin knife into the center of the bake. If it comes out clean, it’s ready to come out of the oven.

Step 4: Final Touches

The cake released easily from my pan onto a cooling rack. I decided to dust the cake with confectioner’s sugar as I knew it would look beautiful against the deep brown of the cake. This, however, meant waiting for the cake to cool fully before it could be dusted and tasted—torture! But finally, the cake was ready to be sampled. (The timer trick is one of these 12 secret baking tips!)

Nancy Mock

The Verdict

This cake is sooo moist and very delicious. The prunes give a deep, sweet flavor to the cake and the pecans are nicely scattered through the slices. (Though I may omit them the next time I make this cake… and there will be a next time!) Some orange zest would be a nice flavor variation to try in this cake too, paired with the cinnamon and clove.

This prune cake would be wonderful for breakfast or with a hot cup of tea in the afternoon. If you like desserts like spice cakes and hermit cookies that feature the sweet and deep flavors of dried fruit, this vintage prune cake recipe is right up your alley.

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Honey Berry Sheet CakeI adapted a traditional honey cake recipe for this dessert. I wanted something that would show off all our amazing local honey as well as tasty summer berries. This also works perfectly as a Fourth of July cake, with the blueberries in the top corner and the raspberries in stripes—you wouldn't need as many blueberries, but you would need more raspberries. —Elisabeth Larsen, Pleasant Grove, Utah

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Pecan Pound CakeThis pecan pound cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day. —Fleta West, Hayes, Virginia

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Icebox CakeYou don't have to bake to serve a wonderful dessert! This icebox cake is made from chocolate wafers and whipping cream. It is so delicious.—Cindy Hawkins, New York, New York. If you're looking for more recipes, then you must try these vintage chocolate desserts.

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Gran's Apple Cake

Gran's Apple CakeMy grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California

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Gooey Butter CakeA friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I came up with my own. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. —Cheri Foster, Vail, Arizona

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Best Red Velvet CakeIt's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina

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Traditional Sponge CakeThis light sponge cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida

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Grandma's Tandy KakeMy grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. —John Morgan III, Lebanon, Pennsylvania

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Walnut Blitz TorteThis pretty torte is very popular at family gatherings. The cake layers are baked with the frosting—crunchy, sweet meringue—already in place, and then assembled with a layer of luscious custard in the center. Whenever I make it, everyone always asks me for the recipe. —Suzan Stacey, Parsonsfield, ME

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Banana Cake with Cream Cheese FrostingAs a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. —Bonnie Krause, Irvona, Pennsylvania

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The musical "Waitress"

German Apple CakeWith the long, cold winters we have here, this German apple cake recipe has warmed many a kitchen. The cake is perfect for breakfast, dessert or an evening snack. I've often made it for parties, and I've always received compliments on it. —Grace Reynolds, Bethlehem, Pennsylvania

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Classic Tres Leches CakeTres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This tres leches cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen

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Layered Yellow Cake with Chocolate ButtercreamThis yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Apple Brandy Pecan CakeMy favorite apple cake is made with a shot of brandy and drizzled with caramel to set off the wonderful flavors. If alcohol is a no-go, use orange juice instead of apple brandy. If you'd rather follow a chocolate route, add mini chocolate chips to the cake and use chocolate ice cream topping for the drizzle. —Nancy Heishman, Las Vegas, Nevada

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Best Angel Food CakeFor our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa

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Coconut Chiffon CakeToasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.

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Sandy's Chocolate CakeYears ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania

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Next: Learn about the king cake!

Glazed Spiced Rum Pound CakesMy recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire

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This Nearly Forgotten Vintage Cake Recipe Is an Absolute Treasure (2024)

FAQs

Which type of cake has little to no fat and a larger proportion of egg? ›

A foam cake (unshortened cake) is a light, airy, spongy cake with little or no fat. They have a high proportion of eggs to flour and are leavened primarily by air beaten into whole eggs or egg whites. Foam cakes include sponge, chiffon, meringue, and génoise.

Find Out More ›

Why are cake mixes so fluffy? ›

Leavening Agents

Since we're talking about cake and not yeast bread, we'll focus on chemical leavening. The reaction of baking soda or baking powder with the liquids in the batter releases carbon dioxide, which forms air bubbles to help your cakes be light and airy.

Learn More ›

How many large eggs are in a pound? ›

Large eggs tend to weigh just short of 2 ounces each. It takes between 8 and 9 large eggs to equal one pound.

Find Out More ›

Why did my cake become hard? ›

If your cake is hard, the problem probably lies in the beating. The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. To achieve this the butter must be lukewarm and therefore not too hard.

Know More ›

What is a cake without cream called? ›

Oil Cake. Oil cakes follow the same principles as butter cakes, but use oil as the source of fat. Because oil is liquid at room temperature, oil cake recipes skip the step of creaming the fat and sugar; usually the oil is incorporated into the wet ingredients, which are whisked or folded into the dry ingredients.

What is a cake that contains beaten egg whites and no fat called? ›

A sponge cake is a light and airy cake that is made primarily from whipped egg whites. Unlike other types of cake, such as butter or oil cakes, sponge cakes do not contain much fat which contributes to it's light texture.

Is it better to use butter or oil in cake mix? ›

Why does oil give cake superior texture? Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

Read On ›

What makes a cake fluffier, butter or oil? ›

Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter. So why do most cake recipes start with butter? Flavor. Cakes made with butter often taste better than oil cakes.

What is the secret to a fluffy cake? ›

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

Learn More Now ›

Can you freeze liquid eggs? ›

Liquid egg products should be refrigerated at all times and eaten within two to six days of purchase, or they can be frozen. Refrigerated liquid eggs can be place unopened in the freezer and stored for up to one year. Defrost only as needed, as frozen eggs cannot be refrozen once thawed.

Keep Reading ›

What happens if you use extra large eggs instead of large? ›

Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases will give an unsatisfactory result.

Explore More ›

Is 2 jumbo eggs the same as 3 large eggs? ›

Three large eggs: To match the amount of three large eggs, use two jumbo eggs, three extra-large or medium eggs or four small eggs. Four large eggs: When the recipe calls for four large eggs and you don't have the right size at hand, use other egg size equivalents with confidence.

Discover More Details ›

What does too much baking powder do to a cake? ›

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

What is the history of depression cake? ›

Depression Cake, also known as Wacky Cake or War Cake (among other names), originated in the Great Depression. It is a cake made without milk, eggs, or butter. These were all ingredients that were hard to come by during the Great Depression and at wartime.

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What type of cake has the least amount of fat? ›

Angel Food Cake

Without egg yolk and butter these cakes are low on calories and fats. A single slice of Angel Food Cake contains just almost around 70 calories. This cake is paired with some fresh strawberries and overall it provides a healthy & tasteful experience.

Show Me More ›

Which of these types of cake usually contains no fat? ›

Unshortened cakes, sometimes called foam cakes, contain no fat. They are leavened by air and steam rather than chemical leavening agents. Angel food and sponge cakes are unshortened cakes. The main difference between these two cakes is the egg content.

This Nearly Forgotten Vintage Cake Recipe Is an Absolute Treasure (2024)

Mrs. Ed Cothran’s Perfect Prune Cake Recipe

Ingredients

Initial Thoughts

Step 1: Cooking the Prunes

Step 2: Mixing the Batter

Step 3: The Bake

Step 4: Final Touches

The Verdict

FAQs

Which type of cake has little to no fat and a larger proportion of egg? ›

What happens if you use extra large eggs instead of large? ›

References