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Pumpkin Prune Cake

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  Soft shortening 2⁄3 Cup (10.67 tbs)
  Sifted cake flour 2 1⁄2 Cup (40 tbs)
  Baking powder 4 Teaspoon
  Salt 1 Teaspoon
  Ground cloves 1 Teaspoon
  Ground ginger 1 Teaspoon
  Ground cinnamon 2 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Canned pumpkin 1 Cup (16 tbs)
  Chopped cooked dried prune 1 Cup (16 tbs)
  Eggs 2

Put shortening in mixing bowl.
Add sifted dry ingredients, 1/2 cup milk, pumpkin, and prunes.
Beat for 2 minutes.
Scrape bowl frequently during beating.
Add eggs and remaining milk; beat for 2 minutes longer.
Pour batter into two 8-inch square cake pans, greased and floured.
Bake in preheated moderate oven (375°F.) for about 40 minutes.
Let stand for 5 minutes; then turn out on racks to cool.
Frost if desired.

Recipe Summary

Difficulty Level: 
Cook Time: 
75 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4249 Calories from Fat 1387

% Daily Value*

Total Fat 157 g241.4%

Saturated Fat 41.6 g207.8%

Trans Fat 18 g

Cholesterol 439.9 mg146.6%

Sodium 3771 mg157.1%

Total Carbohydrates 686 g228.5%

Dietary Fiber 26.5 g106%

Sugars 392.6 g

Protein 51 g101.5%

Vitamin A 777.2% Vitamin C 25.1%

Calcium 196.9% Iron 180%

*Based on a 2000 Calorie diet

Pumpkin Prune Cake Recipe