“This is an absolutely declicious, moist cake that smells and tastes like Christmas. My grandmother Bonnie had spent some time in California in the 40's and I believe that's where this recipe originated. This cake is perfect to bake a day ahead and enjoy as a breakfast item. Also it's perfect to separate the batter into 7 mini loaf pans and give away as gifts. Let me know what you think...it's one our family traditions which I hope becomes one of yours.”
1hr 10mins
1 cake

Ingredients Nutrition


  1. Before beginning this recipe, put your prunes in a pan and just cover with water. Let them simmer for a little while until mushy. Turn off pan and let them sit until a little cooler. Then chop them on a cutting board and get started on the recipe.
  2. First mix together oil, sugar, eggs, pecans and prunes (you might want to say plums -- people get a certain image when you say prune).
  3. Next, whisk together the soda and buttermilk in a separate bowl or measuring dish. Set that aside and let it get foamy.
  4. Next sift together the flour and spices. Mix the dry ingredients in with your prune mixture, just until moist. Then fold in the buttermilk mixture until mixed in well.
  5. Pour mixture into a 9X13 baking dish. OR you can use smaller tins -- I find one batch can fill 7 mini loaf pans. Bake 9X13 dish for one hour at 350 degrees. Small pans bake for 35 minutes at 350 degrees.
  6. Five minutes before your cakes come out of the oven, prepare the glaze: mix together buttermilk, sugar, butter and soda. Bring to a boil and cook for 1-2 minutes -- be sure you use a larger pan than you think you need, this mixture really expands! Pour the glaze over your hot cakes once they come out of the oven.
  7. Enjoy!

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