DRIED CAKE RECIPES

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DRIED PLUM CAKE RECIPE | ALLRECIPES



Dried Plum Cake Recipe | Allrecipes image

No one will believe that this cake is made with dried plums. It came from my grandmother and is easy to make and delicious.

Provided by pamela

Categories     Desserts    Cakes    Spice Cake Recipes

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 11x9-inch cake

Number Of Ingredients 15

2 cups white sugar
½ cup canola oil
3 eggs
2 cups all-purpose flour
1 cup pitted prunes, chopped
1 teaspoon ground allspice
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 teaspoon vanilla extract
½ cup buttermilk
1 cup white sugar
¼ cup butter
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 11x9-inch pan.
  • Blend sugar and canola oil together in a mixing bowl using an electric mixer. Add eggs, flour, prunes, allspice, baking soda, and salt; mix well. Add buttermilk, pecans, and vanilla extract and combine. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  • While cake is baking, mix buttermilk, sugar, butter, and vanilla extract together in a saucepan over medium heat. Cook until it begins to thicken, about 5 minutes. Pour glaze over cake when it comes out of the oven.
  • Let glazed cake cool completely, about 30 minutes. Cut into squares.

Nutrition Facts : Calories 518.1 calories, CarbohydrateContent 77.9 g, CholesterolContent 52.3 mg, FatContent 22 g, FiberContent 2.6 g, ProteinContent 5.9 g, SaturatedFatContent 4.3 g, SodiumContent 251 mg, SugarContent 58.1 g

DRIED FRUIT AND NUT CAKE RECIPE - FOOD.COM



Dried Fruit and Nut Cake Recipe - Food.com image

From Alice Medrich's book Pure Dessert. These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits can be varied, and as long as they are natural, unsulfered and of a good quality, the end result will be terrific.

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 2 small loaves

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup firmly packed brown sugar
3 cups total coarsely chopped dried fruit (ie -- figs, dates, apricots, prunes, peaches, nectarines, cherries, pears...choose what you want)
1 1/2 cups walnut halves, may use broken pieces
1 1/2 cups pecan halves, may use broken pieces
3 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
  • In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
  • In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
  • Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
  • When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
  • To serve, cut into thin slices with a sharp heavy knife.

Nutrition Facts : Calories 2464.3, FatContent 119.8, SaturatedFatContent 12.5, CholesterolContent 279, SodiumContent 974.3, CarbohydrateContent 345.5, FiberContent 39.3, SugarContent 86, ProteinContent 42.4

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