Reviewed: Jul. 7, 2009

I love this cake with coffee glaze. even my fincky 11 yr old ate it... w/o complaint. She didn't believe me that it was prunes... The recipe is great as is.. but 2nd time around I made the following changes: reduce the salt to 3/4 tsp., exchanged shortening for butter, and I boiled 1 c. prunes w/ 1 c. water and pureed it... omitting the prune juice as I didn't have any. I added 1 container of baby food prunes. I'm going to try to make a lower fat/calorie version today!

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for the love of CHOCOLAT...

Cooking Level: Professional

Home Town: Midland, Texas, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jun. 1, 2009

I have searched for this recipe for years. My mother used to make it at the holidays and this appears to be exactly it. The only thing I did different was frost it with cream cheese frosting, very moist and tasty cake.

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judymayree

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Reviewed: Oct. 30, 2008

I adapted this to work with my amish cinnamon bread starter. So rich, and so delicious!

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Karen W

Cooking Level: Expert

Home Town: Dorchester, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Sep. 22, 2008

I have made this once so far, following the review that suggested subbing 2 tablespoons cocoa for the nutmeg, etc, stewing the prunes in the prune juice, and halving the sugar. This came out delicious. I topped with Cream Cheese Frosting II from this site, but would be fine plain. I was expecting a pumpkin or banana bread type texture but it yields a moist and fluffy cake which calls for topping. This recipe is great for using up prune juice because a whole bottle is hard to finish!

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alo365

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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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Cookebrooke

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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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mighty moose

Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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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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Koye

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Hemet, California, USA

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Reviewed: Oct. 17, 2001

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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SHEILA SINGER

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Reviewed: May 29, 2000

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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