Prune Fruitcake Recipe

Name: Prune Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon clove; 1 teaspoon nutmeg; 1 cup butter; 2 cups sugar; 2 eggs; 1 cup milk; 1 cup brer rabbit molasses; 1 teaspoon baking soda; 1 cup seeded raisins; 1/2 cup currants; 1/2 cup shredded citron; 1/2 cup soft prune

Servings: persons

4 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon nutmeg
1 cup butter
2 cups sugar
2 eggs
1 cup milk
1 cup brer rabbit molasses
1 teaspoon baking soda
1 cup seeded raisins
1/2 cup currants
1/2 cup shredded citron
1/2 cup soft prune

1
Sift together first six ingredients.
2
Cream butter and sugar, add well-beaten eggs, milk, molasses with soda dissolved in it, then sifted dry ingredients.
3
Boil the prunes and when soft, add to the recipe.
4
If desired, add 1 teaspoon lemon extract or 1 teaspoon grated orange or lemon rind. (You may also use candied fruit).
5
Bake in 2 bread pans (lined with greased paper- I use parchment paper for the lining) 1 1/2 to 2 hours in rather slow oven (275 to 300 degrees F). Makes either two standard loaves or 3 medium ones.

1398

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and more.

Yes, Prune Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Prune Fruitcake

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