Ryzon Prune Cake

Ingredients

• 1 level cupful (1/2 pound) light brown sugar
• 1/2 cupful (4 ounces) butter and lard
• 2 eggs
• 3 tablespoonfuls sweet or sour milk
• 1 level cupful (1/2 pound) well-cooked prunes cut in small pieces
• 1 level teaspoonful cinnamon
• 1 level teaspoonful nutmeg
• 1 1/2 level cupfuls (7 ounces) flour
• 2 level teaspoonfuls Ryzon

Method

1. 1

   Cream sugar and shortening — add eggs well beaten, milk and cut prunes, cinnamon and nutmeg, then flour and Ryzon, which have been sifted together.

2. 2

   Bake as loaf cake.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 26. The excerpt below is the record exactly as published.

RYZON PRUNE CAKE BY MRS. EDGAR M. HALL, OELWEIN, IOWA 1 level cupful (yi pound) light brown sugar. yi cupful (4 ounces) butter and lard. 2 eggs. 3 tablespoonf uls sweet or sour milk. I level cupful {yi pound) well-cooked prunes cut in small pieces. I level teaspoonful cinnamon. 1 level teaspoonful nutmeg. 1 ^ level cupfuls (7 ounces) flour. 2 level teaspoonfuls Ryzon

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