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.
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.
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.
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.
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!
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!!!
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.
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!
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.
Delicious! But do cut the sugar by half since the prunes are very sweet already.
I like butter too much this recipe called for shortening. Although it is nice and soft it just misses the yumminess of butter.
