Prunes' wide range of menu applications and low-cost make them a valuable resource in everyone's kitchen. Prunes are
low in fat and Sodium and have no cholestorol. Prunes are a good source of Potassium, Iron and Niacin. Prunes are the
ideal choice when you want nutritionally sound menus, but need to keep your food costs down. Also, prunes can be
processed into paste that can be used as a fat substitute in many baking recipes.
Applications include: breakfast buffets, cereal topping, garnish, ingredient to bakery recipes and snacks, baked goods,
desserts, salads, stuffings and glazes.
Mom's Prune Spice Cake
A recipe from our mother, Florence Sowden.
- 2 1/4 cups flour
- 2 cups sugar
- 1 tsp. soda
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. salt
Sift in large mixing bowl. Add to above after beating thoroughly.
- 3 eggs
- 1 tbsp. vanilla
- 1 cup cooking oil
- 1 cup buttermilk
Beat until smooth, then add:
- 1 cup cut-up Mornin' Glory pitted prunes
- 1 cup walnuts or pecans
While cake bakes, mix and bring to full boil:
- 2/3 cup sugar
- 2/3 stick butter
- 2/3 cup buttermilk
- 2/3 tsp. soda
Prick top of hot cake with cooking fork and pour syrup over top slowly.
More Recipes from our mother, Florence Sowden
Recipes from chef Antonio Villagomez of Cilantro's Restaurant
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