Reviewed: Oct. 10, 2011

Sorry I didn't like this at all. Maybe I don't like prunes enough.

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Reviewer:

nicole

Cooking Level: Intermediate

Reviewed: Jun. 10, 2011

The taste is popular with my whole family and reminds me of old fashioned molasses cookies because of the spices. Great way to use leftover prune juice! I used 1/2 cup butter instead of shortening and 1 cup "baby food" prunes instead of cooked prunes. The second time I made it, I baked in mini-muffin tins and baked for 10 to 12 minutes for a perfect kid-friendly snack-size cake.

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Reviewer:

Janik

Reviewed: Feb. 25, 2011

Made exactly as described, except no nuts, and in a tube pan. Turned out perfectly tasty and moist. My toddler really liked it.

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Reviewer:

Terri

Cooking Level: Intermediate

Home Town: Erwin, Tennessee, USA

Living In: Johnson City, Tennessee, USA

Reviewed: Feb. 15, 2011

Love this cake its super yummy! Only used 1/2 cup of sugar & was still sweet, moist & delicious! I don't see why people are so fussy about eating prunes, its only a dried plum! LOL One taste of this cake I'm sure they'll change their minds :)

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Reviewer:

Cindy

Cooking Level: Expert

Reviewed: Jan. 12, 2011

I had some prune juice I didn't know what to do with and came across this recipe. I followed the recipe exactly except for I substituted two bananas for the cup of prunes (I didn't have any actual prunes on hand). I also added some chocolate chips. It turned out delicious!!!

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Reviewer:

acrandall

Reviewed: Jan. 1, 2011

This yields a flavorful and moist cake. For the cooked prunes, I removed the pits and chopped up a cup of prunes, packed fairly tightly. I then added about 3/4 cup of prune juice and cooked them until it became a thickened mash. I followed the reviewers below and substituted the nutmeg, allspice, and clove with 1 rounded teaspoon of cocoa powder. I used a bundt pan (picture above) and the cake was done in 30 minutes. Also, per the reviews below, I used 3/4c sugar. This made the cake perfectly matched for the a glaze. I recomend this festive creation!

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Reviewer:

Melanie

Cooking Level: Intermediate

Reviewed: Nov. 5, 2010

Interesting! It was moist and a little sweet. I only made this to please my grandmother who requested it. But the family liked it!

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Reviewer:

doristam

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Apr. 9, 2010

Delicious! But do cut the sugar by half, since the prunes are very sweet already.

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Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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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Reviewer:

for the love of CHOCOLAT...

Cooking Level: Expert

Living In: Midland, Texas, USA

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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