Prune Cake

32
Servings
30m
Prep Time
75m
Cook Time
1h 45m
Ready In


"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 recipe yields 32 servings
OK

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 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 & Variations


No special items needed.

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