A spicy, moist Amish prune cake without a lot of added sugar. It can be made dairy-free by substituting coconut oil for the butter, too. Call it a plum cake and your family will love it -- don't tell them it's healthy.
0 Cream the butter, sugar, and brown sugar together until light and fluffy.
1 Add the eggs, one at a time, beating about 3 minutes after each addition.
2 Combine the dry ingredients.
3 Add the dry ingredients to creamed mixture alternately with prune juice, beating well after each addition.
4 Fold in the diced prunes.
5 Spoon into a greased 10-in Bundt pan.
6 Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. It will read 200℉ on an instant-read thermometer when done.
7 Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Glaze
9 Mix the Confectioner's sugar, vanilla, and enough prune juice to make a thick glaze.
10 Spoon over the cake.
11 Sprinkle with more diced prunes if desired.
