mary winecoff's Note:
This butter can be used as a fat replacement in chocolate cakes and brownies. Its dark color makes it most suitable for darker-colored baking.
My Private Note
Units: US | Metric
- 1Pour boiling water over tea bags and steep for 5 minutes, discard bags.
- 2Combine tea and prunes in a medium saucepan.
- 3Bring to a boil over medium-high heat, reduce heat, cover and boil gently for 5 minutes or until prunes are softened.
- 4Remove from heat and puree mixture in a food processor until smooth.
- 5Return prune mixture to saucepan, add sugar and lemon rind, and boil gently, uncovered for 15 minutes or until thickened, stirring occasionally.
- 6Remove from heat and stir into vanilla.
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Nutritional Facts for Baker's Prune Butter (substitute for Oil in Chocolate Cakes)
Serving Size: 1 (637 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 372.6
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 5.9 mg
- Total Carbohydrate 97.7 g
- Dietary Fiber 8.1 g
- Sugars 68.4 g
- Protein 2.4 g
The following items or measurements are not included: