Recipe by Stephanie in Pittsburgh
This is from the Woman's Home Companion Cook Book, the 1944 edition. It was my grandmother's cookbook. I find it fascinating; it covers everything from wartime rationing to canning what you've grown in your Victory Garden.
- 2 cups flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1 1⁄2 teaspoons salt
- 1⁄2 cup sugar
- 1 cup whole wheat flour
- 1 egg, slightly beaten
- 1 cup sour milk or 1 cup buttermilk
- 1 cup prune, stewed and chopped
- 1⁄2 cup prune juice
- 2 tablespoons shortening or 2 tablespoons butter, melted and slightly cooled
Directions See How It's Made
- Preheat oven to 350 F.
- Sift flour; measure; add baking powder, soda, cinnamon, salt and sugar; sift again, add whole wheat flour and mix thoroughly.
- Combine egg, sour milk or buttermilk, prunes, prune juice and melted shortening or butter; pour into flour mixture and stir just enough to moisten the dry ingredients.
- Do not beat.
- Turn into a greased loaf pan (about 9-1/2"x5-1/2") and bake for about an hour, until a knife comes out clean when inserted in the middle.
- *Note on stewing prunes: Wash prunes and place in a saucepan with several lemon or orange slices; cover with cold water.
- Bring to a boil and boil briskly for 45 minutes to 1 hour.
- Sweeten to taste by adding up to 1/4 cup of sugar for every 1 cup of prunes in the last 5 minutes of cooking.