This prune cake is the final recipe in the “Baking without…Eggs” series. I wasn’t quite sure what to expect from a prune cake, so I was excited to bake this one.
If you missed the first two recipes, you can find them here:
1/2 c. shortening
1 c. brown sugar, firmly packed
1 c. chopped, pitted prunes
2 1/4 c. sifted flour
1/2 tsp baking soda
1 tsp allspice
1/2 tsp salt
3/4 c. prune juice
3/4 c. water
Cream the shortening and sugar. Add the prunes. Add the sifted dry ingredients alternately with the liquid. Pour the batter into a greased and floured 9 x 9 x 2 inch pan and bake at 325° for 1 hour.
This prune cake had a texture similar to a banana or zucchini bread. I wish we had baked it in a loaf, sliced it, and eaten it warm with melted butter. The prunes added a nice texture, almost like we had added a soft nut. There was a mild prune flavor, but it was light enough to be enjoyed even by people on the fence about prunes.
A new First Monday Menu is coming up next week. There will be some fresh fruit recipes later this week. August will bring some history topics and a look at some of my vintage kitchen items. We’ll also have some lunch box recipes and menus. I’m looking forward to a fun month.