Roasted Banana-Prune Bundt Cake
Makes 1 (10-cup) Bundt cake
  • 3 ounces (85 grams) California Prunes, roughly chopped (about ½ cup)
  • ⅓ cup (80 grams) boiling water (see Note)
  • 1 cup (240 grams) Roasted Bananas (recipe follows)
  • ½ cup (120 grams) whole buttermilk, room temperature
  • 1 cup (220 grams) firmly packed dark brown sugar
  • ½ cup (112 grams) vegetable oil
  • ¼ cup (60 grams) dark rum
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • 2½ cups (313 grams) all-purpose flour
  • 1½ teaspoons (3 gram) ground cinnamon
  • 1 teaspoon (5 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • Vanilla Cream Cheese Glaze (recipe follows)
  1. Preheat oven to 325°F (170°C).
  2. In a medium heatproof bowl, place prunes. Add ⅓ cup (80 grams) boiling water, pressing down prunes until they’re mostly submerged. Let stand for 15 minutes.
  3. Transfer prune mixture to the work bowl of a food processor or container of a blender; process until a paste forms, stopping to scrape sides of bowl or container. (It’s OK if flecks of prune remain.) Add Roasted Bananas and buttermilk, and process until mostly smooth and well combined.
  4. Transfer prune mixture to a large bowl; whisk in brown sugar, oil, rum, eggs, and vanilla bean paste until well combined.
  5. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Gradually stir flour mixture into prune mixture just until combined.
  6. Spray a 10-cup Brilliance Bundt Pan with baking spray with flour. Spoon batter into prepared pan. Vigorously tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  7. Bake until a wooden pick inserted near center comes out clean or an instant-read thermometer inserted near center registers 200°F (93°C), 45 to 50 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
  8. Place Vanilla Cream Cheese Glaze in a pastry bag or squeeze bottle fitted with a ¼-inch round piping tip (Wilton No. 10). Pipe glaze into grooves of cooled cake. Serve immediately with any remaining glaze.
For best accuracy, measure water that has already been brought to a boil.
Recipe by Bake from Scratch at