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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (27g) Recipe makes 12 servings |
||
| Calories 78 | ||
| Calories from Fat 18 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.0g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 30mg | 1% | |
| Potassium 130mg | 3% | |
| Total Carbohydrate 15.9g | 5% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 10.9g | ||
| Protein 1.0g | 1% | |
Prune and Nut Cake Filling
By: Molly53
Jul 31, 2008
A sweetly different cake filling from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
SERVES 12
Ingredients
- 1 cup cooked prune, pitted
- 1/3 cup orange marmalade
- 1/3 cup nuts, minced (your choice)
- 1 teaspoon lemon juice (fresh is best)
Directions
1
Mince prunes; add remaining ingredients and mix together thoroughly.2
Spread between two 9" layers of cake.
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- Course > Desserts > Cakes > Fillings & Frostings
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Pitted > Plums
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Presentation > Served Cold
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
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