I am trying to find a recipe for a prune cake my neighbor used to make when I was a child. The recipe called for baby food prunes and apricot juice. It had a glaze that soaked into the cake and made it very moist.
Cheryl from Cumming, GA
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Apricot Prune Coffee Cake
BATTER
* 3/4 cup dried apricot
* 3/4 cup dried prune
* 3 cups flour
* 1/2 tablespoon baking powder
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup softened butter
* 1 1/2 cups sugar
* 4 eggs
* 1/2 tablespoon vanilla
* 1 cup sour cream
STREUSAL
* 1/2 cup firmly packed light brown sugar
* 2 tablespoons softened butter
* 2 tablespoons flour
* 1 teaspoon cinnamon
* 2 tablespoons icing sugar (optional)
Directions
Preheat oven to 350*F.
Butter a 10" tube or bundt pan and dust with flour.
Coarsley chop apricots and prunes.
Toss to combine.
Sift together flour, baking soda, baking powder and salt.
Set aside.
Beat butter until fluffy.
Gradually beat in sugar, then eggs, one at a time.
Add vanilla.
Blend in flour mixture, alternately with sour cream, beginning and ending with flour mixture.
Blend until just smooth.
Gently fold in prunes and apricots.
Mix the first four streusel ingredients with a fork until crumbly.
(Will make approx. 1 cup of streusal) Turn 1/3 of batter into prepared pan, spreading evenly.
Sprinkle with 1/3 of streusal mixture.
Repeat, layering the remaining batter ad streusal twice.
Bake 55 to 60 minutes, or until cake tester comes out clean.
Let cool in pan 20 minutes.
Remove from pan to platter.
Sift icing sugar over top if desired.
This cake can be served warm.
BABY FOOD CAKE
1 c. oil
2 c. sugar
3 eggs
1/2 tsp. salt
1 c. nuts (optional)
1 sm. jar apricot baby food
1 sm. jar prune baby food
1 tsp. soda
1 tsp. cinnamon
2 c. all-purpose flour
Mix sugar and oil. Add eggs, then baby foods. Sift together flour, cinnamon, soda, salt and add. Stir in nuts. Bake in a greased tube pan at 350 degrees for 1 hour.
try this prune cake from Sunsweet printed in Best Recipes from the Backs of Boxes, Bottles, Cans and Jars (Galahad; $11.99)
From article on Enquier
By Mary Jo Spiegel
Enquirer contributor
Substitute jam for the prunes and you have a good old-fashioned Southern jam cake. Or substitute prune puree or prune baby food for an equal amount of shortening in your favorite spice cake recipe. And remember, as of October 2000, prunes have been officially renamed dried plums.
Send food questions, tips, recipe requests and recipes to Saucy Cook, c/o the Enquirer, 312 Elm St., Cincinnati 45202; fax: 768-8330; e-mail: foodlady@zoomtown.com. Please include name, neighborhood, e-mail and phone number.
Golden Beauty Prune Cake
1 cup chopped, cooked prunes
1/2 cup butter
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
2 eggs, beaten
2 1/2 cups sifted flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup buttermilk
1 cup chopped walnuts (optional)
Cook prunes according to package directions, drain and chop. Cream butter with sugars and vanilla. Beat in eggs. Resift flour with baking powder, soda, salt and spices. Blend flour into butter mixture alternately with buttermilk. Fold in prunes and walnuts. Turn into two greased and floured 8-inch round pans or one 9-by-13-inch pan. Bake at 375 degrees for about 30 minutes or until cake tests done. Frost with Mocha Frosting (follows).
Mocha Frosting
1 teaspoon instant coffee powder
1/4 cup milk
1/3 cup butter, softened
1 pound powdered sugar, sifted
Dissolve coffee powder in milk. Combine with butter and powdered sugar. Beat until smooth and spreadable, adding a few more drops of milk if needed. Frost cake when cool.
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Cheryl, I just found this request and although it's been a few years since you posted this, I hope this gets to you. I grew up in KY and my mom made this also. I hope this is the recipe you are looking for. This one doesn't have apricot juice, but you can probably add it instead of another ingredient, but it's delicious just the way it is!!
Prune Cake
3 eggs, well beaten
1 1/4 cups sugar
1 cup cooking oil
1 cup buttermilk
2 cups flour
1 teas. soda
1 teas. salt
1 teas. allspice
1 teas. cinnamon
1 teas. vanilla
1 cup chopped prunes (or) 1 jar Jr. Baby food prunes
1 cup chopped nuts (optional)
Mix sugar and eggs. Add oil and milk. Sift all dry ingredients. Mix with liquid. Add prunes and nuts. Mix well.
Bake in greased 9 x 13 pan 45 min at 350
Use Buttermilk Icing below
Buttermilk Icing
1 cup sugar
1/2 cup buttermilk
1 teas. soda
1 tbsp. white syrup
3/4 stick butter or margarine
Combine ingredients, except butter. Bring to boil, stirring constantly (icing will turn brown and carmelize) Cook to soft ball stage, add butter. Cut cake in squares while still warm and pour hot sauce on cake. Yield 18 servings.
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Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch pan.
Cream the butter well, then slowly add the sugar, beating until blended. Add the vanilla and eggs and beat well. Mix together the dry ingredients and add to the creamed mixture along with the buttermilk. Stir in the prunes and walnuts. Spread evenly in the prepared pan and bake for about 35 minutes, until a toothpick inserted in the center of the cake comes out clean.
While the cake bakes, prepare the buttermilk syrup. Combine the buttermilk, sugar, and butter in a small saucepan, and bring to a boil. Cook until the butter melts and the sugar dissolves. Remove from the heat and stir in the vanilla. Set aside until ready to use. Reheat if necessary; the syrup must be hot when poured over the cake.
When the cake comes out of the oven, use the tines of a fork to poke holes all over the top at 1/2 inch intervals. Drizzle the hot syrup over and let cool for a few hours before serving. Is very good topped with whipped cream.
Source: The Fannie Farmer Baking Book, by Marion Cunningham
By Free2B from North Royalton, OH
Cream butter and sugar together, add eggs, and beat well. Blend in prunes and add milk. Sift in dry ingredients and beat till fluffy. Pour into a well-greased and floured pan. Bake 35 minutes at 350 degrees F.
By Robin from Washington, IA
