Country Apple Prune Cake Recipe

Country Apple Prune Cake Recipe
Country Apple Prune Cake Recipe photo by Taste of Home
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Country Apple Prune Cake Recipe

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I live in an area where prunes are the main crop. And since my state is known for its apples, I feel this cake recipe really represents my region.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 20 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 20 min. + cooling

Ingredients

  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 3 large eggs
  • 2 cups shredded peeled apples
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 cups pitted dried plums, chopped
  • 1 package (12 ounces) dried pitted plums, chopped
  • 1 cup chopped nuts
  • Confectioners' sugar

Directions

In a large bowl, beat sugar, oil and eggs for 2 minutes at medium speed; blend in apples. Combine dry ingredients; gradually beat into egg mixture. Stir in plums and nuts. Spoon into a greased and floured 10-in. tube pan.
Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes; invert onto wire rack to cool.
Just before serving, dust cake with confectioners' sugar. Yield: 12-14 servings.
Originally published as Country Apple Prune Cake in Country August/September 1992, p51

Nutritional Facts

1 slice: 565 calories, 30g fat (4g saturated fat), 46mg cholesterol, 366mg sodium, 70g carbohydrate (39g sugars, 3g fiber), 7g protein.

  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 3 large eggs
  • 2 cups shredded peeled apples
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 cups pitted dried plums, chopped
  • 1 package (12 ounces) dried pitted plums, chopped
  • 1 cup chopped nuts
  • Confectioners' sugar
  1. In a large bowl, beat sugar, oil and eggs for 2 minutes at medium speed; blend in apples. Combine dry ingredients; gradually beat into egg mixture. Stir in plums and nuts. Spoon into a greased and floured 10-in. tube pan.
  2. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes; invert onto wire rack to cool.
  3. Just before serving, dust cake with confectioners' sugar. Yield: 12-14 servings.
Originally published as Country Apple Prune Cake in Country August/September 1992, p51

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