Prune Kuchen - CLASSICS OF THE AMERICAN FAMILIES IN 1913
The Classic Grand Americana recipe of 1913. The popular Prune Kuchen was recommended to all the families of the United States of America in 1913. The original recipe of Marion Harris Neil, very popular in Southern California State.
Prune Kuchen
For the Prune Kuchen you will need
2 Cupfuls of All purpose Flour
2 Tablespoonfuls of White Granulated Sugar
1/4 Teaspoonful of Salt(Kosher salt works the best)
2 Teaspoonfuls of Baking Powder (Calumet or Glabber Girl works the best)
1/4 Cupful of Sweet Fresh Butter
1 Egg
2 /4 Cupful of Sweet Fresh Milk
11/2 Pound of Pitted Prunes
2 Tablespoonfuls of Brown Sugar
Powdered Cinnamon to Taste accordingly
Sift the flour and the baking powder into a metal bowl or a plastic basin, add the granulated sugar and the salt, and then gently rub the butter well into them. Beat up the cold egg and add it to the milk and stir them into the dry ingredients. Turn the dough into a shallow well buttered, or well greased pan and spread the dough out evenly. Have the prunes soaked and cooked on the slow fire very tender and used the prunes with the stones removed. Press the prunes skin side down into the top of the dough. Dredge them well with the brown sugar and powdered cinnamon. Bake the kuchen for twenty five minutes in the hot owen, or longer in the medium hot owen. Serve hot, cut in squares or as a pudding with hard sauce.
To make hard sauce :
To make hard sauce :
beat four tablespoonfuls of butter with two tablespoonfuls of sugar to a cream, add half of a teaspoonful of the almond extract and three tablespoonfuls of blanched and chopped almonds. Serve on the top of the kuchen.