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Prune Cake
From Delicacies, 1929
Serves 3
Icing: 2 cups powdered sugar, 4 teaspoons cream, 1/2 cup butter, 1 teaspoon vanilla. Recipe by Mrs. Hal Hotchkiss.
Presented as published in 1929. 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
686Calories
16 gProtein
133 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein16 g
Carbohydrates133 g
Fiber0.3 g
Sugars79 g
Total Fat16 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol200 mg
Sodium163 mg
Potassium506 mg
Calcium108 mg
Iron6.2 mg
Magnesium43 mg
Phosphorus224 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate162 mcg
Choline147 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 39. The excerpt below is the record exactly as published.
Prune Cake Cream 1 cup sugar with 3 eggs, 4 teaspoons butter and 3 teaspoons Crisco. Yi teaspoon allspice 2 cups sifted flour V2 teaspoon nutmeg 1 teaspoon soda 1 cup cooked prunes ]A teaspoon cream tartar 1 cup prune juice )A teaspoon baking powder salt Yi teaspoon cloves
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