Prune Spice Cake Recipe

Name: Prune Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb. dried prunes (1 1/2 c.); 2 c. sifted flour; 1 c. sugar; 1 1/4 tsp. baking soda; 1 tsp. salt; 1 tsp. cinnamon; 1 tsp. nutmeg; 1/4 to 1/2 tsp. cloves; 1/2 c. oil; 3 eggs; 1 recipe crumb topping; 1/2 c. chopped nuts

Servings: persons

1/4 lb. dried prunes (1 1/2 c.)
2 c. sifted flour
1 c. sugar
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 to 1/2 tsp. cloves
1/2 c. oil
3 eggs
1 recipe crumb topping
1/2 c. chopped nuts

1
Cover prunes with water.
2
Cover and simmer until tender; do not sweeten.
3
Drain, saving 2/3 cup liquid.
4
Add water if necessary.
5
Pit and chop prunes.
6
Sift together dry ingredients. Add prune liquid and oil.
7
Mix to blend and then beat vigorously 2 minutes.
8
Add eggs; beat 1 minute longer.
9
Stir in prunes and pour into greased and floured 13 x 9-inch pan.
10
Sprinkle with crumb top, then nuts and bake at 350u00b0 for 45 minutes.
11
Serve warm.

1045

kcal

Calories

Fat

153

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 12 ingredients. The key ingredients include: 1/4 lb. dried prunes (1 1/2 c.), 2 c. sifted flour, 1 c. sugar, 1 1/4 tsp. baking soda, and more.

Yes, Prune Spice Cake 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 Spice Cake

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