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Prune Cake

Yield one 9-inch loaf


  • 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

How to Make It

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

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

  3. 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.

  4. 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.

Oxmoor House Homestyle Recipes