Prune Cake- tastes better than it sounds, Promise

Prune cake recipe is from The Beaumont Inn Harrodsburg, Kentucky. I saw it in a newspaper when we lived in Fort Knox.

I’ve baked this recipe for decades. It’s a moist spice cake. Even better the second day.

Be sure you cook and mash the prunes first!

I shared the Prune Cake recipe and the person said later her cake didn’t taste or look like mine. I asked her about it – she didn’t like cooked prunes so she thought she’d improve the recipe by just cutting them up. The prune mash needs to distributed throughout the batter. Doesn’t work her way!

I omitted the warm sauce this time, cutting the calories of extra butter and sugar but it’s delicious that way. Keeps it extra moist.

Many blog viewers baked a spinach pie and reported great success. Not sure how many will be tempted to bake a prune cake. If you do, please let me know.

Dry ingredients with spices. Cooked prunes (mashed)

And buttermilk is key to success.

Spinach Pie Recipe – No Crust


This recipe is from a woman named Becky in 1980.  It has been a family favorite since then.  Somewhere I have the original recipe card.

 Spinach Pie

Butter a 9″ glass pie plate. Preheat oven to 325 degrees

In a large bowl mix together:

2  10 oz packages Frozen Chopped Spinach, thawed, drained and squeeze out as much water as possible

4  Eggs

1  16 ounce container Cottage Cheese, (I like the small curd)

2  Cups of shredded Extra Sharp Cheddar Cheese ( I have added a bit of shredded Gruyere or fresh Parmesan on occasion)

Salt and Pepper to taste. The cheese is salty to me so I don’t add much salt.

Pour into the buttered pie plate.  Bake for 45 minutes or until knife in center comes out clean.

Let rest a bit before slicing so the wedge holds shape nicely.

 

 

Eggnog Yes or No?

Eggnog, egg nog or egg-nog, historically also known as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks.” Wikipedia

Eggnog, yes or no?

And if yes, spiked or non-alcoholic? And if spiked, what alcohol do you add? Rum, bourbon, whiskey?

A rich and creamy adult milkshake it was called in one recipe I read. I think it’s a love it or hate it but we’ll see what response we get.

My mother made it with raw eggs when I was a kid and sprinkled nutmeg on top. She used a hand held egg beater, a rotary one, non-electric, to whip the egg whites into froth.  There was no cooking involved that I remember but there is definitely cooking in  Alton Brown’s recipe.

Here’s an article from Wired Magazine How to Use Science to Make Safe Eggnog with Raw Eggs  

There is an Eggnog Pound Cake Recipe here

You definitely do not want to make anyone sick with raw eggs. Not that anyone is entertaining and serving eggnog this holiday season.

 

Revisiting What’s In Your Fridge?

This is a photo from a July 2010 blog post.  Ellen R and I used to teach together.

Ellen in known for the delicious signature cheesecakes she bakes.

When she opened the fridge door (all those years ago) I saw Beer and Cream Cheese and Eggs.  I think it was basketball tournament time.  I saw the photo tonight and read the 2010 blog post and thought I would repost it and ask you, just like that old newspaper column used to ask interviewees-

What three things can one always find in YOUR fridge?

Ellen R’s fridge in 2010

It seems I always have old condiments, eggs, and butter in my fridge.