Festive Prune Cake

SUBMITTED BY: Lynn

"This is a relatively plain cake made moist with prunes and prune juice. Its nice to have slice of this cake for breakfast in the morning."

SERVINGS & SCALING

Original recipe yield: 1 9x13 inch cake or 2-8 inch rounds

USMETRIC

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INGREDIENTS

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup shortening
1 cup white sugar
2 eggs
1 cup prune juice
1 cup prunes, cooked and chopped
1 cup chopped walnuts

READ REVIEWS (5)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift the flour, baking soda, salt, ground cinnamon, nutmeg, cloves and allspice. Set aside.
Cream the shortening with the white sugar. Blend in the eggs one at a time and beat well for 1 minute. Add the dry ingredients alternately with the prune juice. Stir in the prunes and nuts. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until done.

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REVIEWS

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Reviewed on Jan. 25, 2003 by EMMA64

This cake tastes great and really is so easy to put together but the directions says to bake in 30 minutes. It was a good thing I was looking out for the cake because it only took 20 minutes to bake.

7 users found this review helpful

Reviewed on Dec. 23, 2002 by SHEILA SINGER

This was a really beautiful cake and was raved about by everyone who tasted it.I cooked it in a 10inch round tin and it took longer than specified (nearly double the time).It has great keeping qualities and stays beautifully moist.

6 users found this review helpful

Reviewed on Jan. 23, 2008 by mighty moose

this was delicious and light. too sweet for me though. next time i'll cut the sugar by 1/4 cup and see. i made this with gluten free flours, a straight 1:1 substitution and it's perfect. i boiled the prunes in prune juice, and then topped up what was left to make the 1 cup. nice recipe.

2 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 172

Total Fat: 8.1g
Cholesterol: 18mg
Sodium: 156mg
Total Carbs: 23.4g
Dietary Fiber: 1.3g
Protein: 2.6g

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