Prunella Cake

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Yield:

one 2-layer cake

Recipe from

Oxmoor House

Ingredients

3/4 cup prunes, chopped
1/2 cup water
1/2 cup shortening
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
3/4 cup buttermilk
6 to 8 whole sugar-coated prunes (optional)

Preparation

Combine prunes and water in a saucepan. Bring to a boil; cover and simmer 2 minutes. Drain; reserving 2 tablespoons juice for frosting. Set aside.

Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine 1 cup flour and remaining dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Dredge prunes in remaining 1/2 cup flour; stir to coat well. Stir into batter.

Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes: remove layers from pans, and cool completely. Spread Cream Frosting between layers and on top and sides of cake. Garnish with whole sugarcoated prunes, if desired.

Note:

Oxmoor House Homestyle Recipes

January 1983
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