Prune Cake

Name: Prune Cake
Ingredients: 4 eggs; 2 teaspoons soda; 4 tablespoons melted butter; 12 teaspoon salt; 2 cups sugar; 1 cup prune juice; 2 teaspoons cinnamon; 24% cups flour; 2 teaspoons nutmeg; 2 teaspoons cloves (not sweetened)

From Quaker recipes, 1954

Recipe attributed to an unspecified source.

Presented as published in 1954. 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

Nutrition per serving

3423Calories

61 gProtein

655 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories3423 kcal

Protein61 g

Carbohydrates655 g

Fiber2.6 g

Sugars443 g

Total Fat71 g

Saturated Fat35 g

Monounsaturated Fat20 g

Polyunsaturated Fat5.6 g

Omega-30.3 g

Cholesterol860 mg

Sodium1595 mg

Potassium1333 mg

Calcium265 mg

Iron23 mg

Magnesium170 mg

Phosphorus812 mg

Zinc5.4 mg

Copper0.8 mg

Manganese5.5 mg

Vitamin D4 mcg

Vitamin C0.2 mg

Vitamin A689 mcg

Vitamin E3.7 mg

Vitamin K11 mcg

Vitamin B60.8 mg

Vitamin B121.9 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)2.3 mg

Niacin (B3)21 mg

Folate615 mcg

Choline600 mg

Caffeine0 mg

Water393 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 12. The excerpt below is the record exactly as published.

PRUNE CAKE 4 eggs 2 teaspoons soda 4 tablespoons melted butter 12 teaspoon salt 2 cups sugar 1 cup prune juice 2 teaspoons cinnamon 24% cups flour 2 teaspoons nutmeg © 2 cups seeded cooked prunes 2 teaspoons cloves (not sweetened)

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