| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Cakes, Desserts, Fruit |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Self-rising flour |
| 2 |
c |
Sugar |
| 1 |
c |
Cooking Oil (I use Mazola) |
| 3 |
|
Eggs |
| 1 |
|
Jr (Lg) food/regular prunes (Baby Food section ) |
| 1 |
ts |
Each: Cinnamon; Nutmeg, Allspice |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
Preheat oven to 350 D., grease & flour large tube pan/bundt (for prettier
cake) In large bowl mix sugar oil & eggs & beat until light & fluffy. Add
flour in 1/3's with the prunes. Add spice & beat well. Fold in chopped
pecans. Pour batter into pan & bake until a tooth pick in center comes out
clean (about 45 mins. to 1 Hour). Cool in pan inverted on plate for about
fifteen min.. remove pan & glaze cake with the following. Cake should be
warm when glazed.
Glaze: 2 c 10XX sugar & lemon juice to make a medium paste. Brush onto
cake, covering entire surface. Will form donut- like glaze. This glazed
delicious cake sells well at bazaars, raffles & other functions & has been
stolen from my kitchen on more than on occassion. Makes a nice center piece
decorated with holly leaves & berries during the holidays.
Recipe by: Elam TVBV36A
Posted to MC-Recipe Digest V1 #803 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 24, 1997
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