"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for PRUNE CAKE, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Bates
Added: Saturday, May 6, 2006


2 C. Sugar
1 C. Wesson Oil
3 Eggs
1 C. Prune Pulp
1 tsp. Soda
1 C. Buttermilk
1/2 tsp. Cinnamon
1/2 tsp. Allspice
1/2 tsp. Clove
1/2 tsp. Nutmeg
1/2 tsp. Salt
2 C. Flour
1 tsp. Vanilla
1 C. Nuts

Cream sugar and oil. Add beaten eggs, 1 at a time. Add the prune pulp, dissolve the soda in buttermilk. Add the spices to flour and sift several times, and stir into the mixture alternately with the buttermilk and soda. Add the nuts and vanilla. Pour the cake mixture into a buttered and floured cake pan. Bake at 300%. Place a pan of water under the cake while baking.

Personal Notes:
Personal Notes:
This recipe by Sammy J. Williams, Kathleen's aunt.




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