This is a relatively plain cake made moist with prunes and prune juice. Its nice to have slice of this cake for breakfast in the morning.

Lynn
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

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  • Sift the flour, baking soda, salt, ground cinnamon, nutmeg, cloves and allspice. Set aside.

  • Cream the shortening with the white sugar. Blend in the eggs one at a time and beat well for 1 minute. Add the dry ingredients alternately with the prune juice. Stir in the prunes and nuts. Pour batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until done.

Nutrition Facts

171 calories; 8 g total fat; 16 mg cholesterol; 156 mg sodium. 23.4 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2003
This cake tastes great and really is so easy to put together but the directions says to bake in 30 minutes. It was a good thing I was looking out for the cake because it only took 20 minutes to bake. Read More
(43)

Most helpful critical review

Rating: 3 stars
11/28/2014
I like butter too much this recipe called for shortening. Although it is nice and soft it just misses the yumminess of butter. Read More
(1)
27 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2003
This cake tastes great and really is so easy to put together but the directions says to bake in 30 minutes. It was a good thing I was looking out for the cake because it only took 20 minutes to bake. Read More
(43)
Rating: 5 stars
01/25/2003
This cake tastes great and really is so easy to put together but the directions says to bake in 30 minutes. It was a good thing I was looking out for the cake because it only took 20 minutes to bake. Read More
(43)
Rating: 4 stars
03/08/2008
A tasty moist cake. I followed one reviewer's suggestion and boiled the prunes in prune juice then strained them and added more juice to make up the 1 cup. My other changes to the recipe were: cutting the sugar by half (you won't miss it)and adding a few tablespoons of cocoa powder. I omitted the clove nutmeg and allspice for this one. The chocolate prune combination turned out very yummy without being too rich or sweet. Read More
(31)
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Rating: 5 stars
12/23/2002
This was a really beautiful cake and was raved about by everyone who tasted it.I cooked it in a 10inch round tin and it took longer than specified (nearly double the time).It has great keeping qualities and stays beautifully moist. Read More
(30)
Rating: 5 stars
09/23/2008
I have made this once so far following the review that suggested subbing 2 tablespoons cocoa for the nutmeg etc stewing the prunes in the prune juice and halving the sugar. This came out delicious. I topped with Cream Cheese Frosting II from this site but would be fine plain. I was expecting a pumpkin or banana bread type texture but it yields a moist and fluffy cake which calls for topping. This recipe is great for using up prune juice because a whole bottle is hard to finish! Read More
(11)
Rating: 5 stars
01/18/2011
I had some prune juice I didn't know what to do with and came across this recipe. I followed the recipe exactly except for I substituted two bananas for the cup of prunes (I didn't have any actual prunes on hand). I also added some chocolate chips. It turned out delicious!!! Read More
(9)
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Rating: 4 stars
01/24/2008
this was delicious and light. too sweet for me though. next time i'll cut the sugar by 1/4 cup and see. i made this with gluten free flours a straight 1:1 substitution and it's perfect. i boiled the prunes in prune juice and then topped up what was left to make the 1 cup. nice recipe. Read More
(9)
Rating: 5 stars
07/08/2009
I love this cake with coffee glaze. even my fincky 11 yr old ate it... w/o complaint. She didn't believe me that it was prunes... The recipe is great as is.. but 2nd time around I made the following changes: reduce the salt to 3/4 tsp. exchanged shortening for butter and I boiled 1 c. prunes w/ 1 c. water and pureed it... omitting the prune juice as I didn't have any. I added 1 container of baby food prunes. I'm going to try to make a lower fat/calorie version today! Read More
(7)
Rating: 5 stars
06/02/2009
I have searched for this recipe for years. My mother used to make it at the holidays and this appears to be exactly it. The only thing I did different was frost it with cream cheese frosting very moist and tasty cake. Read More
(7)
Rating: 5 stars
04/12/2010
Delicious! But do cut the sugar by half since the prunes are very sweet already. Read More
(6)
Rating: 3 stars
11/28/2014
I like butter too much this recipe called for shortening. Although it is nice and soft it just misses the yumminess of butter. Read More
(1)