Prune Cake G.Desserts (Cakes, Filling, and Frostings) No.023
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Prunes | 4LB | 2.00 Qrt | 1. Drain prunes; reserve juice |
| | | | for use in Step 5. Remove pits |
| | | | & finely chop prunes; set |
| | | | aside for use in Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB 4OZ| 3.00 Cup | 2. Cream shortening in mixer bowl |
|ed | | | at medium speed until light & |
|Sugar, Extra Fine Gr| 1LB 4OZ| 2.75 Cup | fluffy; add sugars; beat at |
|anulated | | | medium speed 5 minutes. |
|Sugar, Brown, #10 | 1LB | 2.75 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB 4OZ| 2.50 Cup | 3. Add eggs; beat at high speed 1 |
|Fresh | | | minute. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 3LB | 3.00 Qrt | 4. Sift together flour, salt, |
|Salt | 1OZ| 1.67 Tbsp| baking powder, cinnamon, and |
|Baking Powder | 2OZ| 3.67 Tbsp| cloves. |
|Cinnamon | | 2.67 Tbsp| |
|Cloves, Ground/mince| | 1.50 Tspn| |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock | 2LB | 1.00 Qrt | 5. Add dry ingredients & reserved |
| | | | juice & water to mixture al- |
| | | | ternately in 2 portions. Mix |
| | | | at med speed until blended a- |
| | | | bout 1 min after each addition |
| | | | 6. Add chopped prunes; beat at |
| | | | medium speed 30 seconds. |
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NOTE: 1. In Step 1, for prunes and prune juice, use 4 lb 15oz
(2/3-No. 10 cn) canned, whole unpitted prunes or 3 lb 4 oz
dried prunes. To prepare prunes, (continued on Note 2),
2. Note 1 continued: To prepare prunes, cover prunes with
water, bring to a boil, simmer 3 minutes. Let cool.
3. Other pan sizes may be used. See Recipe Card G-G-4.
VARIATION
1. PRUNE CAKE (CAKE MIX): Follow Step 1. Omit Steps 2 thru 5.
Use 10 lb or 2-No. 10 cn Yellow Cake Mix. Add 1 2/3 tbsp
ground cinnamon and 1 1/2 tsp ground cloves; mix until
blended. Prepare according to instructions on container
using prune juice as part of water. Follow Steps 6 thru 9.