Prune Pecan Cake

(given to us by Edith Sims)

1-1/2 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

l-1/2 tspns. nutmeg

1-1/4 cups pitted stewed prunes, about 15 extra large

Finely grated rind of one lemon

1-1/2 tablespoons lemon juice

1/4 lb. butter (1/2 cup)

l-1/2 cups sugar

2 eggs

2/3 cup buttermilk

l/2 lb. (2-1/4 cups) chopped pecans

Confectioner’s sugar (optional)

Preheat oven to 400 degrees. Butter pan and coat with flour.

Sift flour, baking soda, salt and nutmeg and set aside.  Cream butter and add sugar slowly.  Beat well.  Add eggs one at a time and beat 2 - 3 minutes.  Add half the butter-milk and mix well.  On lowest speed add about half the flour followed by rest of the buttermilk and then the rest of the flour.  Turn into a large bowl and stir in the lemon rind and juice and then the prunes and nuts.  Pour into prepared pan and bake for about an hour.

24 July 2002