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.
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:
1/2 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