Please welcome Passionate Cook Regan Walker to the Cafe!
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Prinny’s Prune Cake has been a part of my family for decades. The recipe, or a version of it, was given to me by one of my early teachers. Since then I’ve adapted it, even including holiday versions that call for cherries and special toppings. But just plain it’s wonderful. You can make it with or without nuts. I like it with walnuts. I think I like this recipe not only for the result, but because it’s not complicated; it’s pretty healthy (as cake goes), and it’s a great cake to give away.
When I’m making it for gifts, I use small Bundt pans. It travels well, whether in slices or the cake as a whole (no frosting to melt!). It keeps in the refrigerator for weeks (assuming it’s not eaten before that!), so it’s great for holiday guests and neighbors who drop in. Not too sweet, moist and tasty—perfect.
I was never much of a cook in my youth, but since then I’ve come to love cooking. Some of the recipes I enjoy are on my author website (http://www.reganwalkerauthor.
I re-named this recipe in honor of George, Prince Regent (aka “Prinny” to his friends), who is a character in my first novel, Racing With the Wind, a Regency historical set in London and Paris in 1816. He loved to eat (and his girth showed it!), so I’m certain he would have found this cake tasty.
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