PRUNE CAKE
This was the cake I asked my mother to bake me for my birthday each year. Most people would turn up their noses at any food with prunes in it, but oh are they wrong! This cake is wonderful. When my mother had to go to the nursing home, I found her recipe written in the back of an old cookbook. I was so excited and have been baking it ever since. In fact, then I started making it for her. By the way, I lost my Little Mama when she was 95 years old. She was a wonderful cook and passed it down to me.
Provided by GA Hole In 1 GAL
Categories Desserts Cakes Bundt Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 18
Steps:
- Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
- Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans.
- Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack.
- To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally.
- Invert cake onto a platter and pour hot icing over the cake.
Nutrition Facts : Calories 630.5 calories, Carbohydrate 73.2 g, Cholesterol 28.5 mg, Fat 37 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 335.7 mg, Sugar 51 g
GERMAN KUCHEN
When I worked at the bank I had a customer who use to always come to my window to make his deposits for his business. He owned a bakery. He always smelled like doughnuts! lol I asked him one day if he would give me his recipe for his kuchens that he sold. He wouldn't do it till the week he decided to close his bakery and...
Provided by Dorene Nagy
Categories Other Desserts
Time 1h50m
Number Of Ingredients 27
Steps:
- 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
- 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
- 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
- 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
- 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
- 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.
FINNISH PRUNE TARTS
One of my favorite Christmas treats, and very popular with the Finnish community with coffee. I know,you're thinking prunes..ewww...but they are very good. (the bake time does not include the overnight dough chill time).
Provided by LiisaN
Categories Tarts
Time 55m
Yield 24 tarts
Number Of Ingredients 8
Steps:
- Blend dough ingredients with pastry blender.
- Add milk to soften as needed.
- Should make into 4 small or 2 large balls.
- Cover and chill dough overnight.
- Cook the prunes in water until soft.
- Drain.
- Press prunes through wire strainer or pureed in blender.
- Add the sugar and mix well.
- Roll out dough into large square in order to cut into 3 inch square Place a mound of filling in the center.
- Split each corner from the top to within 1/2 inch of the center.
- Fold one half of each corner to the center-- to form a star or pinwheel.
- Place on ungreased baking sheet- you may sprinkle croase grain sugar over tart.
- Let stand 10 minutes before baking.
- Bake in hot oven 400*F for 7 to 10 minutes- until light golden brown (they should be realitively pale).
- Remove and cool on rack.
Nutrition Facts : Calories 152.4, Fat 8.4, SaturatedFat 5.1, Cholesterol 22.4, Sodium 203.9, Carbohydrate 16.6, Fiber 0.4, Sugar 4.5, Protein 2.9
MOM'S PRUNE CAKE
This recipe was on a 3x5 card in Mom's grey cookbook. My memory recalls a wonderfully moist and delicious cake.
Provided by Chabear01
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- mix all ingredients togeather like regular cake. Grease and flour lightly bundt cake pan and pour cake mix inches.
- Bale in 375 degree oven for 25 minutes.
Nutrition Facts : Calories 277.5, Fat 12.9, SaturatedFat 3.5, Cholesterol 37.1, Sodium 137, Carbohydrate 38.5, Fiber 1.5, Sugar 22.2, Protein 3.4
MOM'S RHUBARB KUCHEN
Make and share this Mom's Rhubarb Kuchen recipe from Food.com.
Provided by Chili Dan
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Crust.
- Combine first 4 ingreddients with a fork till crumbly.
- Spread into a 9 x 13 pan.
- Filling.
- Spread out Rhubarb evenly.
- Sprinkle Jello mix over Rhubarb.
- Topping.
- Mix together Flour and Sugar in a bowl.
- Melt butter in microwave.
- Pour Butter over the Flour mixture.
- Fork mix a little bit. Make clumpy. Mix to much you will make a big ball. Don't want a big ball.
- Sprinkle on top the Rhubarb.
- Bake in oven 350 degrees for 30 to 40 minutes.
Nutrition Facts : Calories 160.6, Fat 6.5, SaturatedFat 4.1, Cholesterol 16.9, Sodium 86, Carbohydrate 24.6, Fiber 0.7, Sugar 15.8, Protein 1.6
PLUM KüCHEN
Categories Cake Mixer Fruit Dessert Bake Plum Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Sift flour, baking powder, 1 teaspoon cinnamon and salt into small bowl. Using electric mixer, beat 6 tablespoons butter with 2/3 cup sugar in large bowl until well blended. Beat in eggs 1 at a time, then extracts. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions. Spread batter in pan.
- Arrange plum wedges on their sides in 4 long rows atop batter. Mix 1/2 teaspoon cinnamon and 1/4 cup sugar in small bowl. Sprinkle over plums. Melt 2 tablespoons butter. Drizzle over kuchen.
- Bake kuchen until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack. Cool until just warm, about 30 minutes, or to room temperature. Cut into 4 lengthwise strips. Cut each strip crosswise into thirds.
MOM'S PRUNE KUCHEN
Every fall, we looked forward to Mom making this family recipe with fresh Italian prunes. Canned prunes can also be used or any other canned fruit. It isn't a very sweet cake, but the powdered sugar drizzle adds just the right touch. Enjoy!
Provided by Bananas
Categories Breads
Time 40m
Yield 1 sheet, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter. Mix in sugar, milk, egg, flour, baking powder, vanilla and salt.
- Grease 9x13 cookie sheet and spread batter around pan.
- Lay halved prunes on top of batter with small amount of juice, if using canned prunes.
- Combine streusel ingredients until blended and crumbly. Sprinkle over top.
- Bake 325°F for 25 to 30 minutes.
- While still warm, mix powdered sugar, vanilla and milk until you have a thin frosting. Drizzle around the pan in the amount that you prefer.
- Cut into squares.
Nutrition Facts : Calories 488.6, Fat 22.3, SaturatedFat 13.7, Cholesterol 84.1, Sodium 277.9, Carbohydrate 66.8, Fiber 1.6, Sugar 31.8, Protein 6.4
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