Prune Cake

Oxmoor House
one 9-inch loaf


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1 1/4 cups cooked, pitted prunes, chopped
1 cup water
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon baking soda
1/2 cup butter milk
2 1/4 cups all-purpose flour, divided
1 teaspoon ground cinnamon
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
3/4 cup chopped pecans


Combine prunes and water in a medium saucepan. Bring to a boil; cover and simmer 5 minutes. Drain and set aside.

Cream shortening; gradually add sugar, beating well. Add egg; beat well.

Dissolve soda in buttermilk. Combine 2 cups flour and cinnamon; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Stir in prunes, lemon rind , and vanilla. Dredge pecans in remaining 1/2 cup flour; stir into batter.

Pour batter into a greased and waxed paper-lined 9- x 5- x 3- inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.

Created date

February 2010