When we left the Goodmans, we stopped in Redlands on our way back to Yuma to see Greg and Lisa Olson. We have known them since we were "stationed" together in Whidbey. Well, we were stationed there, but since he's a (non-military) pediatric dentist, we were just lucky that we lived there at the same time. We were able to stop in and visit them a few times while we lived in Yuma and were happy that they had the time to fit us in again. We were only there a few hours, but it was great to catch up. They have 3 little Regal-sized dogs that the kids had fun playing with while the adults were catching up with each other. They gave us pizza and more importantly introduced us to the Loma Linda Chocolate Prune Cupcakes. They are SOOOO good! The prunes just give them a little bit of a fruity flavor and it was such a moist yummy cupcake that the kids each ate 2. If he were still their dentist, I'd think he was trying to drum up more business. ;) But my philosophy when visiting other people is that their house rules go for us too and my kids were super happy to get 2 cupcakes in one sitting. Online, I was able to find what someone says is the original recipe, written in the handwriting of the man who wrote the recipe, her Grandfather, the baker at Loma Linda Bakery.
(And yes, the ONLY picture I got of this visit was on the way TO their house. I loved the way the sun was hitting the mountains in the afternoon. I love enjoying being in the moment, but I'm always sorry later when I am short on photos. You can see pictures of us with them in a prior visit here.)
Loma Linda Chocolate Prune Cake
Cake:
1/4 cup boiling water
3/4 cup pitted prunes
2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
2/3 cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup buttermilk
Chocolate Fudge Icing (recipe follows)
1. Grease a 13x9x2-inch baking pan. Dust lightly with flour; tap out excess.
2. Pour boiling water over prunes in a small bowl; let stand 30 minutes.
3. Preheat oven to moderate (350).
4. Sift flour, baking powder, baking soda, salt, cocoa, and cinnamon onto waxed paper.
5. Beat oil, sugar, eggs, and vanilla in a large bowl with electric mixer at high speed, 2 minutes or until light and fluffy.
6. Combine prunes and soaking liquid and buttermilk in container of electric blender. Cover; whirl at high speed until prunes are chopped; about 30 seconds.
7. Add flour mixture alternately with buttermilk mixture to sugar and egg mixture, starting and ending with flour. Scrape down side of bowl frequently to blend all ingredients. Pour into prepared pan.
8. Bake in preheated moderate oven (350) for 30 minutes, or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack. Frost cooled cake with Chocolate Fudge Icing.
Chocolate Fudge Icing:
1/4 cup water
1/4 cup vegetable shortening
1/4 cup light corn syrup
2 cups sifted 10X (confectioners') sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1. Bring water to boiling in a medium-size saucepan. Remove from heat; stir in shortening and corn syrup until shortening is melted.
2. Add sugar, cocoa, salt and vanilla; mix thoroughly. Beat with wooden spoon until mixture is thick and spreadable. (To hasten thickening, put pan in bowl of ice and water while stirring).
Thanks for the fantastic visit, Greg and Lisa! We can't wait to see you again!
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