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Recipe: Fruit and Spice Cake

Written by Sharon Bice on . Posted in Recipes

This lovely cake was adapted from a favorite cookbook of mine, The Heritage of Southern Cooking by Camille Glenn. It is a family heirloom cake of hers and we think it will become a favorite with your family too! The original recipe calls for chopped, cooked, pitted prunes but the spices in it begs for trying pineapple or even cooked, chopped peaches as an alternative. The fruit may vary in the amount of moisture it gives to the batter, so if the batter looks a little loose after adding the fruit of your choice, add a tablespoon or so of flour.

I am showing the cake here with a delicious goat cheese Cream Cheese Frosting which is a perfect complement. This recipe, along with the original recipes suggested frosting, Caramel Kefir, are both in our dessert section.  Remember: Redwood Hill Farm plain goat milk kefir is a perfect substitute for buttermilk in any recipe! The original recipe states that this cake is delicious served without frosting if desired.

Fruit and Spice Cake

By Published:

  • Yield: 1 bundt cake or 2 loaves (10 to 12 Servings)
  • Prep:
  • Cook:
  • Ready In:

Delicious, moist, spice cake made with Redwood Hill Farm Plain Kefir


  • 2 cups flour sifted, all-purpose
  • 1 tsp salt
  • 1 scant tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp nutmeg freshly grated
  • 1/2 tsp cloves ground
  • 1 cup butter cut into pieces
  • 1 1/2 cups sugar
  • 3 eggs large
  • 1 cup Redwood Hill Farm Goat Milk Kefir plain
  • 1/2 cup prunes cooked, pitted, & coarsly chopped
  • 1 cup prunes cooked, pitted & finely chopped (not pureed)
  • 1 1/2 tsps vanilla extract, or cognac vanilla
  • Caramel Kefir or Cream Cheese Frosting both recipes in dessert section


  1. Preheat the oven to 350°
  2. Combine the flour, salt, baking soda, baking powder, and spices, and sift again. Set aside.
  3. Cream the butter and sugar thoroughly with an electric mixer. Add the eggs, and beat hard until the mixture falls into ribbons from a spoon. It should be smooth and silky looking like mayonnaise.
  4. Add the flour mixture in batches, alternating with the buttermilk, folding it in by hand with a rubber spatula or a whisk. This can be done on the lowest speed of the mixer, but the texture of the cake is better when the flour is folded in by hand.
  5. Fold in all the prunes (or cooked, chopped fruit of your choice), and stir in the vanilla.
  6. Spoon the batter into a greased and lightly floured 9- or 10-inch tube pan, or 2 loaf pans. The pan(s) should not be more than three quarters full. Place the pan(s) on the middle shelf of the oven and bake until the cake springs back at once when lightly touched, about 50 minutes. A cake tester or skewer inserted into the middle should come out clean. Allow the cake to rest 3 minutes before unmolding.
  7. Unmold the cake onto a rack and cool it thoroughly before frosting.
  8. If using the Caramel Kefir Frosting, spread hot over the top of the cake and allow it to drip down the sides.

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Comments (3)

  • georgia kovack


    dear redwood hill people.Thank you so much for the nice recipe you send me.i have a question, in your recipe you are calling 2 times for prunes,Why? Also , i like to know if i can use other fruit like figs, or if i can use pumpkin instead of prunes? Please, let me know! Thank you n’ God Bless you all!
    Warm regards, georgia kovack


  • georgia kovack


    thank you very much for your reply and the recipe for the frosting! I like very much goat’s milk and yogurt,my mother was giving me when i was little in Athens,Greece! Warm regards, georgia!


    • Nancy Lorenz


      You’re quite welcome, Georgia! Enjoy!


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