Prunella Cake

Recipe from Oxmoor House

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  • 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
  • Cream Frosting
  • 6 to 8 whole sugar-coated prunes (optional)


  1. 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.
  2. Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
  3. 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.
  4. 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.
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