A steaming bowl of mashed prunes isn’t exactly an auspicious start to a cake. In fact, it can do the opposite of whetting the appetite.
Yet this prune cake with buttermilk icing from the Pioneer Woman’s really, really good. Like a mild spice cake without the annoying cloyingness you can get from too much molasses and/or brown sugar. The buttermilk icing gives the entire thing a caramelly finish.
I suppose if she called it dried plum cake, it wouldn’t sound that much better. Seriously, though, no matter your feelings for prunes, this is a cake worth trying if you’ve got some extra buttermilk in the fridge.
You can cut back on the sugar without hurting the taste (I cut back to 3/4 cup for the cake and 3/4 cup for the icing. I didn’t end up using all of the icing.). Provided you don’t over-mix the batter, you get a super fluffy, moist cake that will having you re-evaluating your preconceived notions of prunes.