Alice’s Prune Cake

Years ago I worked for Greyhound as a ticket agent and, as my father called me, a baggage mistress.  As a ticket agent I’d help people plan their itineraries, from going to the next town or across country.  As a baggage mistress I would ship and receive freight for local businesses.

One time in particular there was a shipment of prunes, several boxes of them.  It seems they were sent to no one in particular.  No one claimed them.  There was no phone number to call.  They sat in the depot for weeks.  Finally, I asked what to do with them.  “Throw them away”, was the response. 

Enter Alice.  Alice was a partner in a fish wholesale business.  The bank, I believe.  She stopped by the depot dropping off freight, and I told her about the prunes.  “I’ll take them", she said.  We loaded the boxes in her car and off she went.

A few weeks later she brought me a prune cake.  It was delicious!  She shared her recipe. Every time I make this cake, I get compliments.  This cake freezes well, so make a double batch to have on hand.

Alice’s Prune Cake

1 cup oil                            

1 ½ cups sugar                 

3 eggs beaten                 

2 cups flour                    

1/8 tsp. salt                      

1 tsp. baking soda        

1 tsp. cinnamon 
1 tsp. allspice 
1 tsp. nutmeg
1 cup buttermilk 
1 tsp vanilla
1 cup nuts
1 cup cooked mashed prunes                

Blend sugar and oil together.  Add beaten eggs and beat mixture for 1 minute.  Mix in sifted dry ingredients, alternating with buttermilk.  Add vanilla, prunes and nuts.  Put into greased and floured loaf pan and bake at 325 degrees, 45 – 60 minutes