Still No Cooking, But . . . .

. . . . I did receive some interesting recipes from Martha Jones in Elberton, Georgia. Martha is a member of the church where Fred preached a couple of times over the last few months. She’s a retired home economics teacher and has written a cookbook, “Martha’s Favorite Recipes.”

The recipe that most interests me? Prune Cake. Prunes are unfairly maligned, too long associated with elderly relatives with digestive difficulties. If you don’t believe me, check out the very brief Wikipedia entry on prunes, which mentions the recent campaign to rebrand them “dried plums.”

So in keeping with the wishes of the Prune Council, or Dried Plum Council, or whoever wants us to think of prunes properly as the delicious, rich, tasty things they are, here is Martha’s recipe:

Prune Cake

1 c. cooking oil
1 1/2 c. sugar
2 eggs, beaten
1 c. buttermilk
2 c. flour
1 c. chopped nuts (pecans or walnuts)
1 tsp. soda
1 tsp. cinnamon
1 tsp. all spice
1/2 tsp. salt
1 c. chopped prunes

Mix oil, sugar and beaten eggs. Sift flour, soda, cinnamon, all spice, and salt. Add alternately with buttermilk, mixing well after each addition. Stir in prunes and nuts. Mix and pour into a greased and floured 9 x 13″ pan (pan may be greased with Bakers Blend Cooking Spray). Bake in preheated 350-degree oven for 45 minutes. Remove from oven, cool, and pour topping over cake.

Topping:

1/4 c. margarine
1/4 tsp. soda
1/2 c. brown sugar
1/4 c. buttermilk
1 tsp. vanilla

Place ingredients in saucepan. Mix and let mixture come to a boil. Pour over cooled cake.

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