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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mom's Prize Prune Cake - Written by Evelyn Faith Weih Recipe

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This recipe for Mom's Prize Prune Cake - Written by Evelyn Faith Weih is from The Weih Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. Spry or good shortening, 1/8 tsp. salt, 1 1/4 T. of butter, 1 1/4 c. sugar, 2 large eggs (I take 3 eggs, save 1 white for meringue, if you wish frost with meringue). Sift all this (the following) well together - 2 1/2 c. pastry flour, 1 1/4 level tsp. baking soda, 1 1/4 level tsp. cinnamon, 1 1/4 level tsp. of ground nutmeg, 2 1/2 tsp. level baking powder
Directions:
Directions:
Sift all well (dry ingredients) together then add alternately to upper part (wet ingredients) with 1 1/4 cups sour milk. Then add 1 1/4 cups or more of chopped stewed prunes about 36 large into butter - then pour into large Pyrex baking dish & one smaller Pyrex baking dish or 4 or 5 good size cake tins well greased & floured. Bake in moderate oven 350º till done. Cover with your choice icing. Butter icing decorated with pecan halves or red maraschino cherries look nice.
Personal Notes:
Personal Notes:
Spry is a cooking lard from 1936 when real lard was scarce & our Mom's mother probably needed to use it back in the day. *To make sour milk for baking: place 1 T. squeezed lemon juice or distilled white vinegar in measuring cup & add milk to equal one cup. Stir and let sit 15 minutes. Or, use buttermilk instead.

 

 

 

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