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Apricot Prune Coffee Cake
BATTER
* 3/4 cup dried apricot
* 3/4 cup dried prune
* 3 cups flour
* 1/2 tablespoon baking powder
* 3/4 teaspoon baking soda
STREUSAL
* 1/2 cup firmly packed light brown sugar
* 2 tablespoons softened butter
* 2 tablespoons flour
* 1 teaspoon cinnamon
* 2 tablespoons icing sugar (optional)
Directions
Preheat oven to 350*F.
Butter a 10" tube or bundt pan and dust with flour.
Coarsley chop apricots and prunes.
Toss to combine.
Sift together flour, baking soda, baking powder and salt.
Set aside.
Beat butter until fluffy.
Gradually beat in sugar, then eggs, one at a time.
Add vanilla.
Blend in flour mixture, alternately with sour cream, beginning and ending with flour mixture.
Blend until just smooth.
Gently fold in prunes and apricots.
Mix the first four streusel ingredients with a fork until crumbly.
(Will make approx. 1 cup of streusal) Turn 1/3 of batter into prepared pan, spreading evenly.
BABY FOOD CAKE
1 c. oil
2 c. sugar
3 eggs
1/2 tsp. salt
1 c. nuts (optional)
1 sm. jar apricot baby food
1 sm. jar prune baby food
1 tsp. soda
1 tsp. cinnamon
2 c. all-purpose flour
Mix sugar and oil. Add eggs, then baby foods. Sift together flour, cinnamon, soda, salt and add. Stir in nuts. Bake in a greased tube pan at 350 degrees for 1 hour.
try this prune cake from Sunsweet printed in Best Recipes from the Backs of Boxes, Bottles, Cans and Jars (Galahad; $11.99)
From article on Enquier
Send food questions, tips, recipe requests and recipes to Saucy Cook, c/o the Enquirer, 312 Elm St., Cincinnati 45202; fax: 768-8330; e-mail: foodlady@zoomtown.com. Please include name, neighborhood, e-mail and phone number.
Golden Beauty Prune Cake
1 cup chopped, cooked prunes
1/2 cup butter
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
2 eggs, beaten
2 1/2 cups sifted flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup buttermilk
Cook prunes according to package directions, drain and chop. Cream butter with sugars and vanilla. Beat in eggs. Resift flour with baking powder, soda, salt and spices. Blend flour into butter mixture alternately with buttermilk. Fold in prunes and walnuts. Turn into two greased and floured 8-inch round pans or one 9-by-13-inch pan. Bake at 375 degrees for about 30 minutes or until cake tests done. Frost with Mocha Frosting (follows).
Mocha Frosting
1 teaspoon instant coffee powder
1/4 cup milk
1/3 cup butter, softened
1 pound powdered sugar, sifted
Dissolve coffee powder in milk. Combine with butter and powdered sugar. Beat until smooth and spreadable, adding a few more drops of milk if needed. Frost cake when cool.
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Cheryl, I just found this request and although it's been a few years since you posted this, I hope this gets to you. I grew up in KY and my mom made this also. I hope this is the recipe you are looking for. This one doesn't have apricot juice, but you can probably add it instead of another ingredient, but it's delicious just the way it is!!
Prune Cake
3 eggs, well beaten
1 1/4 cups sugar
1 cup cooking oil
1 cup buttermilk
2 cups flour
1 teas. soda
1 teas. salt
1 teas. allspice
1 teas. cinnamon
1 teas. vanilla
1 cup chopped prunes (or) 1 jar Jr. Baby food prunes
1 cup chopped nuts (optional)
Mix sugar and eggs. Add oil and milk. Sift all dry ingredients. Mix with liquid. Add prunes and nuts. Mix well.
Bake in greased 9 x 13 pan 45 min at 350
Use Buttermilk Icing below
Buttermilk Icing
1 cup sugar
1/2 cup buttermilk
1 teas. soda
1 tbsp. white syrup
3/4 stick butter or margarine
Combine ingredients, except butter. Bring to boil, stirring constantly (icing will turn brown and carmelize) Cook to soft ball stage, add butter. Cut cake in squares while still warm and pour hot sauce on cake. Yield 18 servings.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
Don't let the fact that this cake is made with prunes dissuade you from making it. It is delicious! It is a spice cake, but made very moist by pouring a buttermilk syrup over it after it is baked, and the prunes themselves taste great.