Prune Cake de Luxe

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Chocolate complements the fruity flavor. For dessert, reheat foil-wrapped unfrosted cake; serve with ice cream or lemon sauce. For tea, cut in 1" squares and roll in confectioners sugar


  • 2 c. sifted flour
  • 1 tsp. baking soda
  • ¼ tsp.


  • Sift together flour, baking soda, salt, spices and cocoa.
  • Cream shortening; gradually add sugar, creaming until mixture is light and fluffy. Add unbeaten egg and beat into mixture until well blended.
  • Alternately add prunes and juice (there should be at least ½ c. juice) with sifted dry ingredients to creamed mixture. Start and end with dry ingredients.