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Stanford Hospital Prune Cake Recipe
|Butter/Shortening||1⁄2 Pound (1/2 Cup)|
|Sugar||2 Cup (32 tbs)|
|Eggs||6 , separated|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||2 Teaspoon|
|Ground cloves||1 Teaspoon|
|Finely chopped moist pack pitted prunes||2 1⁄4 Cup (36 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Buttermilk/Regular milk mixed with 1 1/2 teaspoons vinegar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Sweetened whipped cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6993 Calories from Fat 2592
% Daily Value*
Total Fat 291 g448.2%
Saturated Fat 154.2 g770.8%
Trans Fat 0 g
Cholesterol 1885.1 mg628.4%
Sodium 6360.5 mg265%
Total Carbohydrates 1011 g336.9%
Dietary Fiber 48.8 g195.1%
Sugars 568.6 g
Protein 117 g233.2%
Vitamin A 262.1% Vitamin C 41.2%
Calcium 168.4% Iron 157.2%
*Based on a 2000 Calorie diet
Add the egg yolks, and beat smooth.
Sift the flour, measure, then sift with the baking powder, soda, salt, and spices.
Coat the prunes and nuts with some of the flour mixture; reserve.
Add remaining flour mixture a little at a time, alternately with the milk, to the butter mixture, beating smooth.
Then mix in the lemon juice, prunes, and nuts.
Beat egg whites stiff and fold into the batter.
Pour into three greased and floured 9-inch round layer cake pans.
Bake in a 375° oven about 30 minutes, or until a toothpick inserted comes out clean.