Prune Cake
Recipe: #34264
February 08, 2020
Categories: Desserts, Cakes, Layer, Snacks, Plum/Prunes, Oven Bake, Gluten-Free Vegetarian, Kosher Dairy, more
"Another recipe from my mother, Constance Wagner. This is good for a snack or as a dessert, good with ice cream on top, and good warmed over for breakfast. It can be sliced and frozen for later use. Waxed paper in between the slices will help to keep them from sticking together in the freezer."
Original is 32 servings
Ingredients
Nutritional
- Serving Size: 1 (63.1 g)
- Calories 182.5
- Total Fat - 9.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 85.6 mg
- Sodium - 185.8 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 1.3 g
- Sugars - 13.4 g
- Protein - 4.1 g
- Calcium - 27.6 mg
- Iron - 0.6 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grease and flour 2 small loaf pans (or a tube pan or a large breadpan, or 1 round cake pan + a 9x13" pan, or 2 round cake tins + 1 small loaf pan, or 1 cake tin + 1 large loaf pan).
Step 2
Beat eggs well. Add sugar, vegetable oil, and prunes.
Step 3
Sift other dry ingredients together 3 times and add in 3 parts, alternating with the buttermilk, to the egg mixture. Beat well each time.
Step 4
Bake at 300-325' F. till done, 1¼ hour or more. Test centers for firmness.
Tips
No special items needed.
0 Reviews
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