Prune Cake
From The Chapel Hill cook book, 1935
Filling: 0.5 cup sugar, 0.33 cup sour cream, 1 teaspoon flour, cook for a few minutes.
Presented as published in 1935. 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 Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 34. The excerpt below is the record exactly as published.
PRUNE CAKE 1 cup brown sugar 1 cup cooked prunes 1 egg % teaspoon cinnamon 1 large tablespoon butter *4 teaspoon cloves % cup sour milk IV2 teaspoons soda IV2 cups sifted flour
Cook this with the app: pantry check, scaling, and the assistant.