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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 8, 2008
A tasty, moist cake. I followed one reviewer's suggestion and boiled the prunes in prune juice, then strained them and added more juice to make up the 1 cup. My other changes to the recipe were: cutting the sugar by half (you won't miss it)and adding a few tablespoons of cocoa powder. I omitted the clove, nutmeg and allspice for this one. The chocolate prune combination turned out very yummy without being too rich or sweet.
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Reviewer:

Cookebrooke
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 23, 2008
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.
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2 users found this review helpful

Reviewer:

mighty moose
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Cooking Level: Expert
Living In: Whitehorse, Yukon, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 7, 2007
I made this today and asked my family what they thought some of the ingedients were. No one guessed prunes! I appreciate being able to make smaller portions and It's nice that the website offers the conversion for recipes...my math is lousy. I am a new member and just love this place!
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Reviewer:

Koye
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Cooking Level: Intermediate
Home Town: Sunnyvale, California, USA
Living In: Hemet, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 25, 2003
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.
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7 users found this review helpful

Reviewer:

EMMA64
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 23, 2002
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.
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6 users found this review helpful

Reviewer:

SHEILA SINGER
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