Feasley's Recipes

Vienna Prune Cake

dessert~1 hr 5 minfrom the kitchen of Ruth Coon, Addison, New YorkPhoebe Butler’s recipe box

prune · sugar · baking soda · oil · cinnamon · egg · flour · nutmeg · clove · vanilla · salt · butter · nut

· tap the card to flip it ·

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35 min active · 1 hr 5 min total · Serves 9 (times estimated)

Ingredients

Cake

  • 1½ cups pitted whole prunes
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • ½ cup oil
  • 1 teaspoon cinnamon
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • 1 teaspoon vanilla
  • 1 teaspoon salt

Crumb Topping

  • ½ cup sugar
  • 2 tablespoons flour
  • 2 tablespoons butter
  • Nuts for sprinkling — type and quantity not specified on card

Steps

Cake

  1. Cover prunes with water and simmer, covered, for 20 minutes. Drain, reserving ⅔ cup of the cooking liquid. Chop the prunes and set aside.
  2. Stir together all dry ingredients (sugar, baking soda, flour, nutmeg, cloves, cinnamon, salt).
  3. Add the oil and reserved prune cooking liquid to the dry ingredients. Mix until well blended, then beat at medium speed for 2 minutes.
  4. Add the eggs and beat 1 minute more.
  5. Stir in the chopped prunes and vanilla.
  6. Pour batter into a greased and floured 12×7-inch pan.

Crumb Topping

  1. Make the topping: mix together ½ cup sugar, 2 tablespoons flour, and 2 tablespoons butter until crumbly.
  2. Sprinkle the crumb topping over the batter, then sprinkle with nuts.
  1. Bake at 350°F for 30 minutes.