Prune and Black Walnut Cake

Name: Prune and Black Walnut Cake
Ingredients: Cream V2 cup of butter; 1 small cup of sugar; Add 2 egg-yolks well beaten; 1 cup of drained prunes; 1 cup of prune juice; y2 cup of black walnuts; 2 cups flour; 2 teaspoons baking powder; Add the beaten whites of 2 eggs; Add V2 teaspoon soda to prune juice; add with *4 teaspoon essence of orange extract

From The Gertrude Bobbitt Circle cook book, 1948

Orange Filling: Mix two-thirds cup sugar, grated peeling and juice of one orange, juice of 0.5 lemon, small piece of butter, and 2 tablespoons flour mixed with cold water. Pour in boiling water and cook until thick.

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 7. The excerpt below is the record exactly as published.

PRUNE AND BLACK WALNUT CAKE Cream V2 cup of butter, and 1 small cup of sugar; beat to a cream. Add 2 egg-yolks well beaten. Pit and cut in half 1 cup of drained prunes, 1 cup of prune juice, add y2 cup of black walnuts, 2 cups flour, 2 teaspoons baking powder. Add the beaten whites of 2 egg?. Add V2 teaspoon soda to prune juice and add with *4 tea- spoon essence of orange extra

Cook this with the app: pantry check, scaling, and the assistant.