Preheat the oven to 350F.

Cut each prune into six small pieces. Set aside.

Generously grease and flour the Bundt cake pan. Set aside.

Put the 3 mixing bowls on the counter. 

First, in a large mixing bowl, put the applesauce, apple butter, sugar, and prunes. Stir with a spoon till well combined. Set aside.

Second, in the medium bowl, add eggs, oil, and vanilla extract. Stir well with a large whisk.

Third, in another large bowl, put the flour, baking soda, cinnamon, and salt. Stir with a fork until well blended.

Stir the egg mixture into the sugar mixture and mix thoroughly.

Sprinkle the flour mixture over the sugar/egg mixture and fold together with a large spatula.

Scrape the thick batter into the prepared Bundt pan.

 Bake for approximately 30 minutes or until toothpick/knife comes out clean. It will be dark.

 Once the cake is finished baking, set it aside to cool completely.

 Pop your cake out of the pan and turn it over design-side up onto a cake stand or plate.

 Add powdered sugar to the sifter and dust the top of your Prune Cake. 

Cover and refrigerate after serving. The flavors get deeper and richer overnight in the fridge.

It’s a lot of Prune Cake, so we sliced and froze a few individual slices for visitors later.