Combine flour, sugar, cinnamon, cloves in a large mixer bowl; mix well.
Add oil, eggs, prunes and beat well.
Stir in pecans. Pour into a greased, floured 9 x 13-inch cake pan and bake at 325\u00b0 for 35 minutes or until done.
Drizzle with Prune Cake Sauce.
Mix all dry ingredients, then add liquid ingredients.
No mixer is needed.
Bake in a well-greased Bundt or other cake pan. Bake for 55 to 60 minutes in a 350\u00b0 oven.
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
In a measuring cup, mix prune juice with 1 tablespoon baking
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Preheat oven to 350 degrees. Gease and flour a 9x13 baking dish.
Cake:
Combine cake mix with four eggs,2/3 cup oil, 2/3 cup milk and 1 tsp cinnamon. Pour into prepared cake pan. Bake for 25 minutes.
Crumb topping:
Sift 3 3/4 cups flour, white sugar and remaining tsp of cinnamon together. Add brown sugar, vanilla and 3 sticks of room temperature butter to flour mixture. Combined with pastry cutter or fork until coarse and crumbly. Top cake with this crumb mixture and continue to bake for 20 minutes.
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
Heat oven to 350\u00b0.
Coat 8 inch square baking pan with vegetable cooking spray, set aside.
In mixer bowl beat milk and prune puree to blend thoroughly; add flour, sugar, 2 tablespoons of cocoa, baking powder and salt.
Beat just to blend thoroughly. Spread evenly in pan.
In small bowl,
mix brown sugar and the remaining 1/4 c. cocoa powder.
Sprinkle evenly over top.
Bake in center of oven about 45 minutes until cake is springy to the touch.
Cool 15 minutes on rack.
This is an old recipe from my mother, hence some of the directions are antiquated.
The cake keeps well and is very moist. By its taste, it is hard to realize that the main ingredient is prunes!
Combine flour, sugar, cinnamon and cloves in large mixer bowl; mix well.
Add oil, eggs and prunes; beat well.
Stir in pecans. Pour into greased and floured 9 x 13-inch cake pan.
Bake at 325\u00b0 for 35 minutes or until toothpick inserted in center comes out clean.
Cover with foil immediately.
May drizzle with favorite glaze, if desired.
This cake freezes well.
Cake will be moister if placed in freezer while still hot.
Yield:
15 servings.
Heat oven to 350\u00b0.
Coat an 8-inch square baking pan with vegetable cooking spray; set aside.
In mixer bowl, beat milk and Prune Puree to blend thoroughly.
Add flour, sugar, 2 tablespoons of cocoa, baking powder and salt.
Beat just to blend thoroughly. Spread evenly in pan.
25 degrees.
Grease 13x9x2\" cake pan, and set aside.
ook prunes and 80 ml prune juice on low heat for
Combine prunes and water in a microwave safe bowl.
Microwave on high for 2 minutes.
Drain reserving liquid.
Puree prunes in a food processor or blender.
Preheat oven to 350 degrees.
Grease and flour a large bundt pan.
In a large bowl blend cake mix, eggs and prune liquid and oil.
Beat on medium speed for 3 minutes.
Stir in prune puree and beat for 1 more minute.
Bake at 350 degrees for 40-45 minutes.
Cake is done when toothpick inserted in center of cake comes out clean.
ehind), set aside.
For cake, mix together flour, baking soda
Make the cake recipe as directed, add the rum to the mix.
Bake the cake in a rectangular glass dish preferably, you don't have to grease it.
Mix the evaporated milk, condensed milk and whole milk.
When the cake is still hot, poke it with a fork and pour the milk mix on the cake slowly until is all absorbed.
Put the cake in the refrigerator until is cold.
Spread the Cool whip on the cake and serve it in squares.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.