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.
