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Banana Prune Cake Recipe
|Shortening||2⁄3 Cup (10.67 tbs)|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Mashed ripe banana||1 Cup (16 tbs) (Fully Ripe, 2 To 3 Bananas)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Pitted chopped cooked prunes||1 Cup (16 tbs)|
|Chopped california walnuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4890 Calories from Fat 2041
% Daily Value*
Total Fat 235 g360.9%
Saturated Fat 48.9 g244.6%
Trans Fat 18 g
Cholesterol 438 mg
Sodium 3918.6 mg163.3%
Total Carbohydrates 659 g219.7%
Dietary Fiber 21.1 g84.5%
Sugars 313.6 g
Protein 47 g94.6%
Vitamin A 12.8% Vitamin C
Calcium 72.5% Iron 164.9%
*Based on a 2000 Calorie diet
Sift in dry ingredients.
Add bananas and half the milk; mix till all flour is dampened.
Then beat vigorously 2 minutes.
Add eggs and remaining milk; beat 2 minutes longer.
Fold in prunes and nuts.
Pour into paper-lined 13 x 9 x 2 inch pan.
Bake in moderate oven (350°) 40 to 45 minutes.
Let stand about 10 minutes and turn out of pan.
When cool, frost top and sides with Brown-sugar Frosting; trim with California walnut halves.