Prune Cake
From Waldensian cookery, 1957
Buttermilk Icing: 1 cup sugar, 1.5 cup buttermilk, 1.5 teaspoon soda, 1 tablespoon white corn syrup, 1.5 cup butter, 1 teaspoon vanilla.
Presented as published in 1957. 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
3414Calories
73 gProtein
731 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories3414 kcal
Protein73 g
Carbohydrates731 g
Fiber13 g
Sugars383 g
Total Fat32 g
Saturated Fat25 g
Monounsaturated Fat145 g
Polyunsaturated Fat60 g
Omega-316 g
Cholesterol585 mg
Sodium547 mg
Potassium3668 mg
Calcium539 mg
Iron21 mg
Magnesium269 mg
Phosphorus1299 mg
Zinc6.5 mg
Copper1.9 mg
Manganese3 mg
Vitamin D6.2 mcg
Vitamin C45 mg
Vitamin A504 mcg
Vitamin E40 mg
Vitamin K105 mcg
Vitamin B61.8 mg
Vitamin B122.5 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)2.8 mg
Niacin (B3)38 mg
Folate649 mcg
Choline494 mg
Caffeine0 mg
Water428 g
As published
This recipe was extracted from Waldensian cookery (1957), page 41. The excerpt below is the record exactly as published.
PRUNE CAKE 3 eggs 1 cup vegetable oil 11% cups sugar 2 cups flour 1 teaspoon each: cinnamon, nutmeg, allspice 1 teaspoon soda 1 cup buttermilk 1 cup prunes, cooked, seeded, chopped 1 cup nuts 1 teaspoon vanilla
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