"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Prune Cake Recipe

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This recipe for Prune Cake, by , is from Lindamood Ranch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, January 20, 2009


1 cup vegetable oil
1 1/2 cup sugar
3 eggs
2 cup sifted flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 cup cooked and mashed prunes
1 cup buttermilk
1 cup pecans chopped
1 teaspoon vanilla
Caramel Glaze

Cream oil and sugar. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add alternately to cream at mixture with prunes and buttermilk. Stir in pecans.
Bake at 350 degrees for 1 hour or until toothpick comes out clean.
Caramel Glaze:
Combine 1 cup sugar, 1/2 cup buttermilk, 2 teaspoon baking soda, 1 tablespoon corn syrup, 1/2 cup butter and 2 teaspoon vanilla in medium size sauce pan. Bring to a rolling boil 10 minutes, stirring occasionally. Pour over hot cake immediately, right out of oven

Personal Notes:
Personal Notes:
Moist and good even with prunes. This recipe was in the Farm Journal about 35 years ago. Everyone likes it until I tell them it is a Prune Cake.




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