Banana Prune Cake Recipe




 Shortening2⁄3 Cup (10.67 tbs)
 Sifted cake flour2 1⁄2 Cup (40 tbs)
 Sugar1 1⁄2 Cup (24 tbs)
 Baking powder1 Teaspoon
 Soda1 Teaspoon
 Salt1 Teaspoon
 Mashed ripe banana1 Cup (16 tbs) (Fully Ripe, 2 To 3 Bananas)
 Milk2⁄3 Cup (10.67 tbs)
 Pitted chopped cooked prunes1 Cup (16 tbs)
 Chopped california walnuts1⁄2 Cup (8 tbs)

Nutrition Facts

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


Stir shortening just to soften.
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.