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1-1/4 cups pitted, stewed prunes (about 15 extra-large)
1 1/2 cups flour
1/2 t baking soda,
1/4 t salt,
1-1/2 t nutmeg
1/4 lb. butter (1/2 cup)
1 1/2 cups sugar
2/3 cups buttermilk
finely grated rind of 1 lemon
1-1/2 T lemon juice
1/2 lb (2 1/4 cups chopped pecans)
(optional, confectioners sugar)
Stew prunes and cool to room temperature
Pre-heat oven to 400°F.
Butter and coat cake pan with flour.
Sift flour, baking soda, salt and nutmeg and set aside.
[If using powdered buttermilk, add the powder to the dry ingredients]
Cream butter, and add the sugar slowly and beat well.
Add eggs one at a time - beat 2 -3 minutes.
Add half of the buttermilk and mix well.
On lowest speed add about half the flour followed by the rest of the buttermilk and then the rest of the flour.
Turn into a large bowl and stir in the lemon rind and juice then the prunes and nuts.
Pour into prepared pan and bake for about an hour
(in my pan and oven 50 minutes or less worked well).