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1 cup boiling water
1 cup cut-up uncooked prunes
2 cups Gold Medal flour (if using self-rising flour, decrease baking soda to 1/2 tsp. and omit salt)
1 1/2 cups sugar
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. vanilla
1/2 cup salad oil
3 eggs
1 cup chopped nuts
Pour boiling water over prunes; let stand 2 hours.
Heat oven to 350F. Grease and flour baking pan, 13x9x2". Into large mixer bowl, measure prune mixture and remaining ingredients.
Blend 1 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Pour batter into pan.
Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.
Prune Cupcakes:
Heat oven to 400F. Fill paper-lined muffin cups 2/3 full with batter. Bake 20 to 25 minutes.
Makes 24 cupcakes
Orange Prune Cake: Add 2 tbsp. grated orange peel to batter; frost cooled cake with an orange butter icing.
1 cup cut-up uncooked prunes
2 cups Gold Medal flour (if using self-rising flour, decrease baking soda to 1/2 tsp. and omit salt)
1 1/2 cups sugar
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. vanilla
1/2 cup salad oil
3 eggs
1 cup chopped nuts
Pour boiling water over prunes; let stand 2 hours.
Heat oven to 350F. Grease and flour baking pan, 13x9x2". Into large mixer bowl, measure prune mixture and remaining ingredients.
Blend 1 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Pour batter into pan.
Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.
Prune Cupcakes:
Heat oven to 400F. Fill paper-lined muffin cups 2/3 full with batter. Bake 20 to 25 minutes.
Makes 24 cupcakes
Orange Prune Cake: Add 2 tbsp. grated orange peel to batter; frost cooled cake with an orange butter icing.
