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Prune Nut Cake Recipe
|Prunes||1 Cup (16 tbs), uncooked|
|Cake flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Eggs||3 , separated|
|Sugar||1 Cup (16 tbs)|
|Coarsely chopped walnut meats||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3167 Calories from Fat 1148
% Daily Value*
Total Fat 136 g208.5%
Saturated Fat 15.8 g79.1%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 899.3 mg37.5%
Total Carbohydrates 457 g152.3%
Dietary Fiber 39.9 g159.6%
Sugars 272.6 g
Protein 71 g141.5%
Vitamin A 42.5% Vitamin C 5.6%
Calcium 62.1% Iron 55.1%
*Based on a 2000 Calorie diet
Place in strainer over small pan of water; cover and steam for 7 minutes.
Remove and cool.
Sift flour, measure and resift 3 times with baking powder and salt.
Cut flesh of prunes into small pieces with kitchen shears; dust with a small amount of the flour mixture.
Beat yolks and whites of eggs separately.
Beat half of the sugar and the teaspoon of vanilla into the yolks and the remainder of the sugar into the stiffly beaten whites.
Fold the whites thoroughly but lightly into the yolks.
Gradually add the sifted flour mixture, folding in after each addition.
Add cut prunes and the nuts.
Mix well, turn into a 7" x 11" baking pan—bottom lined with thin, plain paper.
Bake in moderate oven (350° F.) for 25 to 30 minutes.
Cool in pan 5 minutes, then turn out on cooling rack.
Serve warm or cold with Lemon Sauce, or ice top with Confectioner's Icing and cut into squares or fingers.