Try this Prune Whip Spice Cake with Prune Butter Frost recipe, or contribute your own.
Suggest a better descriptionSift together flour, sugar, baking powder, baking soda, salt and spices into large bowl of electric mixer. Add shortening, prune juice and milk. Beat with electric mixer for 1-1/2 minutes on slow or medium speed. Scrape bowl and beaters; mix well. Add eggs and vanilla. Beat for 1-1/2 minutes more on slow or medium speed. Scrape and mix again. Stir once around bowl with spoon. Pour batter into two 8-inch layer cake pans which have been greased and floured. Bake in a 350 degree F. oven for 25 to 30 minutes. Frost with Prune Butter Frosting. PRUNE BUTTER FROSTING: 6 Tbsp butter or margarine 3 cups confectioners sugar, sifted 3/4 tsp lemon juice 4 to 4-1/2 Tbsp prune juice 1 tsp grated lemon rind salt, dash 1/2 cup prunes, cut-up, cooked, well-drained 2 Tbsp chopped nuts Cream butter or margarine in large bowl of electric mixer. Add sugar alternately with juices; beat until well blended. Add grated rind and salt. Beat until frosting is of good spreading consistency. Fold in prunes and nuts. This cake and frosting will freeze. Source: Florence P. Hanfords Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 746 | ||
Calories from Fat: 179 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 26 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 359.3mg | 111 % | |
Sodium 292.8mg | 10 % | |
Potassium 138.7mg | 4 % | |
Total Carbohydrate 135.4g | 40 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 134.9g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 746
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