Breakfast Prune Spice Cake

Recipe View Preheat your oven to 350°F (175°C). Generously grease and flour a 9-inch tube pan to ensure the cake releases effortlessly. (5 minutes)

Recipe View In a large mixing bowl, cream together the vegetable shortening and granulated sugar using an electric mixer until light and fluffy. This incorporates air and creates a tender crumb. (5 minutes)

Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the chopped stewed prunes. (3 minutes)

Recipe View In a separate bowl, whisk together the flour, allspice, nutmeg, cinnamon, salt, baking powder, and baking soda. This ensures even distribution of the leavening agents and spices. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. (5 minutes)

Recipe View If using, gently fold in the chopped walnuts or pecans. (2 minutes)

Recipe View Pour the batter into the prepared tube pan, spreading evenly. (1 minute)

Recipe View Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (55 minutes)

Recipe View Let the cake cool in the pan for at least 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its moisture. (10 minutes)