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Contents:
  1. Old Fashioned Prune Cake
  2. Carrot & Prune Cake | Gem Pack Foods
  3. Prune cake is an old recipe that everyone who tries it will love.
  4. Mary's Prune Cake

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For the topping, measure all the ingredients into a bowl and beat well until creamy and thickened. Spread over the top of the cake and finish with a sprinkling of walnut pieces.

Old Fashioned Prune Cake

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Method 1. Ingredients g self raising wholemeal flour 2 teaspoons Gem baking powder 2 teaspoons mixed spice g Gem soft light brown sugar ml olive oil 2 eggs, beaten g carrots, peeled and grated 50g Gem walnut pieces, plus extra to decorate 25g Gem desiccated coconut g Sunsweet prunes, roughly chopped g crushed pineapple in natural juice Topping g mascarpone g light cream cheese g icing sugar, sieved grated zest and juice of 2 limes.

Prepare three 9-inch layer pans or single sheet pan as suggested on this page; set aside. Place prunes in food processor and chop; set aside. Cream butter; add sugar and cream until light-colored and fluffy. Add eggs and mix well. Add prunes and mix. In a bowl, combine coffee with remaining soda. Alternately add dry ingredients and coffee mixture to creamed mixture; stirring well between each addition. Pour into prepared pans and bake at degrees for 20 to 25 minutes, until centers spring back when lightly touched and toothpick inserted into center emerges clean.

Cool and frost as desired. Per serving: calories, 20 g fat, 5 g saturated fat, 80 mg cholesterol, mg sodium, 90 g carbohydrate, 3 g fiber, 47 g sugar, 8 g protein. If you're planning a big lu'au, the following prune cake from reader N. Terazawa is the one to use. This makes a LOT of dense cake.

Carrot & Prune Cake | Gem Pack Foods

This will make a slightly shallower cake with more reasonable-sized portions. Begin checking for doneness at 45 minutes if you use two smaller pans. The tradition of adding cocoa or chocolate to prune cakes goes back a long way and, with the cloves and allspice, renders more of a dark and spicy flavor that some tasters said overpowered the prunes but others liked.

This recipe is a little tricky because, after making a large amount of batter, you have to fold in a large volume of whipped egg whites. Turn the batter out into your largest bowl and mound it to one side so you can slip the beaten egg whites in on the other side. Then use a rubber or silicone spatula to lift and fold batter over the whites in tubular motion. Do not stir horizontally. Preheat oven to degrees; degrees if using a glass baking dish. Prepare pans as outlined on this page. In a medium bowl, combine and sift together flour, baking powder, spices and cocoa powder; set aside.

In a food processor, combine hot water and prunes and process until prunes are chopped. Pour into bowl and set aside.

Prune cake is an old recipe that everyone who tries it will love.

Cream butter and sugar together. Add egg yolks. Add baking powder to prune mixture it will foam up a bit and begin to alternately add flour and prune mixture to batter, mixing well in between.

Beat egg whites until they hold stiff peaks. Place egg whites in large bowl with prune batter and fold egg whites into batter. Pour into baking pan s and bake 50 to 55 minutes, or until top of cake springs back when lightly touched and toothpick inserted into center emerges clean.

Mary's Prune Cake

Per serving: calories, 20 g fat, 12 g saturated fat, mg cholesterol, mg sodium, 66 g carbohydrate, 3 g fiber, 35 g sugar, 7 g protein. Simple butter-sugar frostings, to which canned fruit are added. Apricots were most traditional, for some reason, but you'd also see peaches and pineapple. Sometimes, chopped prunes were used. Here are recipes for all three. My preference is for the butter-pineapple variation, but a lot of people believe the only proper icing for a prune cake is a cooked icing. Cream-cheese frosting has a nice tanginess.

In a medium bowl, with an electric mixer, cream butter and gradually add sifted confectioners' sugar. Add crushed fruit and blend until evenly distributed.

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Per serving: calories, 45 g fat, 29 g saturated fat, 1. Cream together cream cheese and butter. Gradually beat in confectioners' sugar.