Tuesday, November 3, 2009

Prune Cake, less sugar, more delicious!

This is my mission, ^ ^, I got this request and after reading it, I wanted to make it so badly. It's not a hard thing to make prune cake, but it's not the simple, because this one has to be low sugar.

The one who wrote the e-mail for me said that she really want to make the prune cake with less sugar because her mom love to eat prune cake but the only problem is she has a diabetic >*<. So, I start by reading many recipes possible but I just couldn't find the right one, some are good but not good enough so I decided to create the recipe by myself. The main point of this cake is the prune cake that contain as little sugar as possible, but when reduce the amount of the sugar from the recipe, it can make the cake too dry and crumble, so I add a small portion of the sour cream to balance it. By plumping up the prune before putting it in the cake prevent the cake to become dry from the dried fruit. I choose to use the basic quick bread method to making this cake because it's easy and better way to use with oil. The result is very good, the cake is not too sweet, soft and moist. Even you think that prune cake can't be less sweet because of the sweetness of the prune, you will be wrong. I hope that this cake will be good enough for anyone, having diabetic or not, you will be happy to eat this cake.
Prune Cake
Makes 21x8cm loaf


Dried prune


All purpose flour

¼ tsp



Baking powder

¼ tsp

Baking soda






Corn oil

¼ c

Sour cream

Preheat the oven to 180°C
Line the 21x8cm pan with the baking paper, set aside.
Take 4 prunes out and cut them in half, set aside for decorating.
Put the rest of the prune into the small bowl, pour the hot water over, rest for 20 minutes until the prunes are plumping up.
Drain the prunes and cut them into small pieces, set aside.

Put the egg, oil and sour cream together and whisk to combine.
Mix the flour, baking powder, baking soda, salt and sugar, whisk to fully combine.
Mix the prune into the flour mixture, then make a well in the center.
Pour the egg mixture in the hole and mix with the spatula until just combine.
Pour the batter into the prepared pan.

Bake for 25-30 minutes or until lightly golden and a wooden skewer inserted into the center comes out clean.

Prune Cake, less sugar, more delicious!


  1. Your prune cake looks absolutely divine!

  2. K.Pook,

    Thanks a million for a wonderful recipe. My mom and my family love it. We enjoy every single bite with guilt free. Really appreciate your hard work and again thanks for sharing the recipe.

    Secret admirer.

  3. Thank you for posting this. It's exactly what I was looking for and works beautifully.

  4. Hi
    Is there any substitute for sour cream????

  5. You can use yogurt instead of sour cream or whipping cream mix with 1/4tsp of lemon juice.



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