While at first I thought, “oh boy, a fiber rich cake to be served right after dinner!” after thinking about prunes and the fact that before they became the go-to fiber source, they were just another fruit available and readily grown in orchards everywhere. Prunes are a variant of plums, and taste almost the same. They are slightly oval shaped, where plums are more rounded. I have another old canning recipe for Green Gage plums/prunes that makes them sound really yummy. So, give this the benefit of the doubt, and maybe just enjoy the concept of how this is made.
Image stolen here www.handmade-treasures.com
Based on the fact that you need to cook these and then put them in the oven, I suggest using a cast iron skillet or at least oven safe one. If you are into dutch oven cooking this might be a good recipe to try.
Upside Down Prune Cake
Cook & stone prunes
Melt 3 tbsp butter in a heavy frying pan, spread 1/2 c brown sugar evenly over pan. Add 1/2 c chopped walnuts & stoned prunes to cover bottom of pan.
Cover with the following batter:
1 egg
1/2 c sugar
1 c flour
1 tsp B.P.
1/2 c milk
Bake about 25 min in moderate oven, turn out upside down and serve w. whipped cream
Tags: cake, dutch oven, prune, prune cake, upside down cake
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