Damsel, I took your suggestion seriously as I am mostly a lurker but I
tried this and served it last night and it was a hit, moist and light
so here you go--and the frosting was fun and exactly as it says... Oh,
BTW use good coffee<g>- you can't taste it but it works...

(From Wanda Adams, Honolulu Advertiser columnist)
Old Fashioned Prune Cake

1.5 cups dried, pitted prunes
2 and ¾ cup flour
..5-teaspoon salt
1-teaspoon mace or nutmeg
1.5 teaspoons baking soda
1-teaspoon cinnamon
¾ cup butter or oleo
1.5 cups sugar
3 eggs beaten
¾ cup boiling coffee

Heat oven to 375 degrees; 350 if using a glass-baking dish. Prepare
(grease and flour and tap til pan is coated) three 9-inch pans or a 9
X 13 and set aside.

Place prunes in food processor and chop; set aside. In a medium bowl,
sift or stir together flour, salt, mace, cinnamon and ½ teaspoon of
the baking soda; set aside. Cream butter; add sugar and cream until
light colored and fluffy. Add eggs and mix well. Add prunes and mix.

In a bowl combine coffee with remaining soda. Alternately add dry
ingredients and coffee mixture to creamed mixture; stirring well
between each addition.

Pour into prepared pans and bake at 375 degrees for 20 to 25 minutes,
until centers spring back when lightly touched and toothpick inserted
into center emerges clean. Cool and frost as desired. Makes 8
generous servings.

(also From Wanda Adams, Honolulu Advertiser columnist)
7 Minute Prune Icing
2 egg whites
1 cup sugar
3 tablespoons water
½ teaspoon cream of tartar
Dash salt
1 cup chopped prunes

In the top of the double boiler over simmering (not boiling) water,
combine egg whites, sugar, water and cream of tartar and beat with
electric mixer about 7 minutes, until whites stand in peaks. Stir in
prunes with mixer.

aloha,
Thunder


--smithfarms.com
farmers of pure kona
roast beans to kona to email

On Sun, 20 Aug 2006 06:50:22 -1000, wrote:

>Damsel, I took your suggestion seriously as I am mostly a lurker but I
>tried this and served it last night and it was a hit, moist and light
>so here you go--and the frosting was fun and exactly as it says... Oh,
>BTW use good coffee<g>- you can't taste it but it works...

I think of you as a regular. Not a prolific regular, but definitely a
regular. Of course, you must use the best coffee available.

I hope, this year, to finally have something in the budget so I can
buy Kona from you for Christmas gifts.

>(From Wanda Adams, Honolulu Advertiser columnist)
>Old Fashioned Prune Cake

Ya know, I'll bet this is fabulous, but Crash has serious problems
when he eats prunes, and if I ate a whole prune cake (with prune
frosting!) myself, I'd have to get a laptop and post from the throne.

Best I can do is try to imagine it, and it tastes very good in my
imagination.

Thanks for sharing. I hope someone who is more prune-tolerant makes
it and loves it. <sigh>

Carol

On Sun, 20 Aug 2006 13:28:07 -0500, Damsel in dis Dress
> wrote:

>On Sun, 20 Aug 2006 06:50:22 -1000, wrote:
>
>I think of you as a regular. Not a prolific regular, but definitely
a
>regular. Of course, you must use the best coffee available.
>
>I hope, this year, to finally have something in the budget so I can
>buy Kona from you for Christmas gifts.
>Ya know, I'll bet this is fabulous, but Crash has serious problems
>when he eats prunes, and if I ate a whole prune cake (with prune
>frosting!) myself, I'd have to get a laptop and post from the throne.
>
>Best I can do is try to imagine it, and it tastes very good in my
>imagination.
>
>Thanks for sharing. I hope someone who is more prune-tolerant makes
>it and loves it. <sigh>
>
>Carol

Aren't you sweet Carol! I never considered the other issue, sorry.
BTW..You can make that frosting with out the prunes. I remember it
from being a young kid, sticky white frosting-kind of like moist
meringues. (Going to have some cake for lunch, lucky me)

Take care!

aloha,
Cea
--smithfarms.com
farmers of pure kona
roast beans to kona to email