Update my dinner status, I'm making this tonight.
Servings: 32 3/4"slices
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Drain the cherries, reserving 3 T juice. Cut the cherries in half; set aside. Drain prunes, reserving 6 T syrup; pit prunes, and set aside. 2. Cream the sugar, shortening, and eggs at medium speed of a mixer for 2 minutes, or until smooth. Stir in cherries, reserved cherry juice, prunes, reserved prune syrup, walnuts and next 3 ingredients. Combine flour and next 4 ingredients; add to creamed mixture, and stir well. 3. Spoon batter into a 10 inch tube pan coated with cooking spray. Bake at 350F for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes on a wire rack, and then remove from pan and let cool completely. Store tightly wrapped in heavy-duty plastic wrap. Yield: 32 3/4" slices. Note: One 8 oz package of bite-sized prunes can be substituted for the ready-to-serve prunes. To stew prunes, combine prunes, and 2 cups of water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until tender. Drain, reserving 6 T cooking liquid to use in place of the 6 T drained syrup. Calories: 224 (29% from fat); protein 3.7 g; fat 7.1 gm; carb 38.1 gm; fiber 1.6 gm; Chol 28 mg; Iron 1.4 mg; sodium 126 mg; calc 22 mg. Source: Cooking Light Magazine, Nov./ Dec. 1994 Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
