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Pumpkin Prune Cake Recipe
|Soft shortening||2⁄3 Cup (10.67 tbs)|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||4 Teaspoon|
|Ground cloves||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Chopped cooked dried prune||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4249 Calories from Fat 1387
% Daily Value*
Total Fat 157 g241.4%
Saturated Fat 41.6 g207.8%
Trans Fat 18 g
Cholesterol 439.9 mg
Sodium 3771 mg157.1%
Total Carbohydrates 686 g228.5%
Dietary Fiber 26.5 g106%
Sugars 392.6 g
Protein 51 g101.5%
Vitamin A 777.2% Vitamin C 25.1%
Calcium 196.9% Iron 180%
*Based on a 2000 Calorie diet
Add sifted dry ingredients, 1/2 cup milk, pumpkin, and prunes.
Beat for 2 minutes.
Scrape bowl frequently during beating.
Add eggs and remaining milk; beat for 2 minutes longer.
Pour batter into two 8-inch square cake pans, greased and floured.
Bake in preheated moderate oven (375°F.) for about 40 minutes.
Let stand for 5 minutes; then turn out on racks to cool.
Frost if desired.