I made this cake for my 3 year old daughter, desperate as I was to get her to eat more fiber. I only did 1/2 a recipe, making them into muffins. Plumped up the prunes by simmering them in 1/2 cup water for three minutes, and then mashed them with a fork. The cupcakes baked in 20 minutes. Aside from that, I followed the recipe to the letter. This is TERRIFIC prune cake, so soft and so moist. Bake this! You won't regret it.

Reviewed On: Sep. 3, 2005

Egg breads are my favorite kinds of breads to make, which is why I found this recipe so irresistible. It's super easy to make because the dough is so workable and smooth. Just don't rush the rising times. I made this into rolls instead of loaves and they were good. Excellent with jam or cream cheese.

Reviewed On: Nov. 21, 2001

I had high hopes for this recipe after reading all the reviews. They were all right - this cake is very rich and very good. Everyone loved it. I thought that it was just okay, since it tastes like a cream cheese brownie, and I don't particularly like cream cheese brownies. If you really want to get the cake experience with this recipe, I'd recommend baking it in a 9-inch round cake or springform pan. The brown and white looks good together and it makes for a tall cake.

Reviewed On: Nov. 18, 2001