Prune Kuka

Name: Prune Kuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 c. prunes, cut in pieces; 4 Tbsp. brown sugar; 3 Tbsp. flour; 1/2 tsp. cinnamon; 1 egg, beaten; 1 c. flour; 1 c. granulated sugar; 1/2 tsp. salt; 1 tsp. baking powder; 1/4 tsp. mace; 1/2 c. melted butter

Eats Now Editorial Team · General

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Prune Kuka – a delicious recipe with prunes, brown sugar, flour, cinnamon, egg, flour. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

4 c. prunes, cut in pieces
4 Tbsp. brown sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1 egg, beaten
1 c. flour
1 c. granulated sugar
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. mace
1/2 c. melted butter

1
Mix together brown sugar, 3 tablespoons flour and cinnamon. Sprinkle on top of prunes.
2
Place in an 8 x 8 x 2-inch high greased and floured pan.
3
Mix the balance of the ingredients and pour on top of the prune mixture except for the melted butter which is to be poured on top. Bake at 375u00b0 for 45 minutes.
4
(Use German tree ripened prunes.)

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 4 c. prunes, cut in pieces, 4 Tbsp. brown sugar, 3 Tbsp. flour, 1/2 tsp. cinnamon, and more.

Yes, Prune Kuka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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