"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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



2 cups sugar
1 cup Wesson oil
3 eggs, well beaten
1 cup buttermilk
1 cup cooked, cut-up unsweetened prunes (See note
2 cups all-purpose flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. vanilla
1 cup broken pecans

1. Preheat oven to 325. Grease and flour tube or bundt cake pan.
2. Mix sugar and oil together; add eggs and mix well. Blend in buttermilk and prunes.
3. Sift together flour, soda, salt, and spices and stir into above mixture.
4. Add vanilla and pecans. Bake for 55-60 minutes.
5. Cool 20 minutes before removing from pan. Cool completely.

Personal Notes:
Personal Notes:
Note: Cook prunes day before, so prunes can sit in juice overnight. Put in a pan and cover with cold water. Bring to boiling point. Reduce heat and simmer gently for about 30 minutes.

A recipe from yester-year.




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