|Prune pulp||2⁄3 Cup (10.67 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Sherry frosting||1 Cup (16 tbs)|
Chop unsweetened cooked prunes, measure correct amount, and set aside.
Sift together flour, all the spices, salt, and baking soda.
Set this aside, too.
Cream shortening until soft, then work in sugar, a little at a time, as thoroughly as possible.
Add eggs and beat very hard, then stir in the prune pulp.
Stir in flour combination and buttermilk, alternating them, and beginning and ending with flour.
Last of all, stir in the nuts.
Pour into a greased 10 inch tube pan and bake in a preheated 350° oven for SO to 60 minutes or until cake pulls away from the sides of the pan.
Cool about 10 minutes before turning out of pan.
Cool completely before covering with Sherry Frosting.
Serving size: Complete recipe
Calories 5419 Calories from Fat 1874
% Daily Value*
Total Fat 211 g324.1%
Saturated Fat 41.3 g206.5%
Trans Fat 13.5 g
Cholesterol 423 mg141%
Sodium 1799.8 mg75%
Total Carbohydrates 827 g275.5%
Dietary Fiber 24.6 g98.3%
Sugars 515.9 g
Protein 69 g137.5%
Vitamin A 74.2% Vitamin C 13.4%
Calcium 26.4% Iron 136.6%
*Based on a 2000 Calorie diet