Mom's Famous Prune Cake!

 

Need a great way to usher in Fall? How about baking up this delicious Prune Cake to celebrate your favorite season!? I think it's a sweet idea!

Growing up, my Mom always had a yummy treat baked or cooked up for us in the kitchen. Daddy had a sweet tooth that wouldn't quit and he passed that along to me! He absolutely loved this cake, which might explain why it was and continues to be one of my favorites.

Every once in a while, Mom would bake this cake up without chopped pecans. This was the way I preferred it. If you would rather have them, by all means add them to the recipe.

Now I am not the biggest fan of prunes or even baby food for that matter 😜, but this cake is incredible. Please don't count it out until you've tried it for yourself. You will thank me!

Way back when Mom made this cake, she used 2 large jars of baby food prunes. I had to Google to find out that 4 ounce containers equal the same as the old fashion large glass jars.

I had to go on a hunt! I thought about going with the prune apple variety or the organic prunes, but I wanted to keep the recipe authentic to the way my Mom made it and I finally found the Gerber prunes!

Mmmm...the smell of ground nutmeg and cinnamon!

Ok, this looks gross, but it definitely is not!

Let's bake this cake!

It baked up perfectly. I'm thrilled!

This buttermilk glaze is so quick and easy to whip up!

Actually there is no whipping involved.😅

Making the glaze to pour over the warm cake!

Oh yeah, baby!

The warm cake will absorb much of the glaze making it even more moist.

Y'all just need to make this cake! 😋

I hope you love it just as much as I do.

Mom's Famous Prune Cake Recipe

2 cups self-rising flour

1 1/2 cups sugar

1 teaspoon nutmeg

1 teaspoon cinnamon

3/4 canola oil

3 large eggs

1 cup buttermilk

2 large (4 ounce) containers baby food prunes

Combine all ingredients in mixer bowl. Mix on medium speed for two minutes.

Pour into greased and floured 13 x 9 pan. Or you can use my favorite method of spraying the pan with "Pam w/Flour" baking spray.

Bake in a preheated oven @ 325 degrees for 1 hour and 15 minutes.

 

During the last 5 minutes of baking, cook the icing to pour over warm cake.

Buttermilk Glaze Icing

1 cup sugar

1/2 cup buttermilk

1 stick butter

1 teaspoon vanilla

1 tablespoon Karo syrup

Combine all ingredients together in a saucepan over medium heat to boiling. Boil for 2 minutes while stirring. Pour over warm cake.

THANKS, MOM! I love you!

Happy Fall Y'all!

'til we sweet again, Karen 💗

John 3:16

Reese's Peanut Butter Cream Cheese Frosting Filled Brownie Cups [revisited]

Today just happens to be, "Just Because" day!

It's also my son-in-law's birthday.

As I was searching back through the sweet years of Sugartown Sweets, these caught my eye. They have been requested by family and friends more than once! Yes, because they are so yummy!

So after sharing them with you all over seven years ago, I'm reposting them. Just Because! 

Here is the link  to this delectable treat!

You're welcome! 😋

John 3:16

'til we sweet again, Karen 💗

(Does This Count For ) Christmas in July ~ Homemade Lemonade?!

I made some yummy, sweet and tart lemonade, y'all!

I always make a "Christmas in July" treat, so I'm making lemonade in my festive snowman jar to make this one count! 😜 

When life gives you lemons, 🍋🍋🍋

make lemonade!

Can't you just almost taste it!?

It just practically sings,🎵 Summertime, Summertime,

🎵Fa la la la la la la la la 🎵🎵

What could taste better while wrapping those Christmas gifts and singing Christmas carols than good old fashion homemade lemonade..unless some maybe hot cocoa?! 🎅😛

Hope everyone is having a great summer! Let's go soak up those last sunny beach days before school begins again!

Thanks for stopping by!

John 3:16

'til we sweet again, Karen 💗

Vanilla Fudge

Vanilla Fudge!

Every time I make a batch of homemade candy, I feel so accomplished. I know it's because as a child, I was in awe watching my Mama turn out yet another sweet and perfect confection. She grew up watching her own candy making Mama genius! Now I'm not saying I'm a candy making genius too, but with each and every sweet successful batch, I sure do feel like it! 😜

Memorial Day is just a few days away, and it is with heartfelt gratitude that we honor all of our fallen soldiers. They are the reason we all have the freedoms to enjoy time with our families as theirs mourn the loss of husbands, wives, sons, daughters, Dads, Moms, and more. 

Thank you from the bottom of our hearts! 💗

To make vanilla fudge, you will need a heavy bottomed four quart pot. To this, add butter, sugar, and evaporated milk. Stir to combine. Attach candy thermometer and cook, stirring continuously over medium heat until candy mixture reaches 235  degrees F. It took mine sixteen minutes.

Remove from heat, add in white chocolate chips and marshmallow creme, and stir until smooth. It took mine five minutes to incorporate. Add vanilla extract and stir until combined.

Pour candy into foil lined and buttered, 8 inch pan.

Let set.

Y'all, this is some good candy!

When candy has fully set, lift out of pan using the foil sides and cut into desired sized squares.

Vanilla Fudge Recipe

3 cups white sugar

3/4 cup butter

2/3 cup evaporated milk

1 (7 ounce) jar marshmallow creme

1 (12 ounce) bag white chocolate drops

2 teaspoons vanilla extract

To a heavy bottomed 4 quart pot, add butter, sugar, and evaporated milk. Stir to combine, attach candy thermometer, and cook over medium heat. Stir continuously until thermometer reaches 235 degrees F. This took mine 16 minutes. Remove from heat, add in marshmallow creme and white chocolate drops. Stir until chocolate drops are melted. This took mine about 5 minutes. Stir in vanilla. Pour candy into buttered and foil lined 8 inch pan. Make sure the foil overlaps on sides to make it easier to lift the candy out once completely set.

Once it has, lift out and cut into desired size pieces. 

I decorated mine with melted white chocolate drizzle and patriotic sprinkles. If you're planning a Memorial Day picnic, just place these in an airtight container and pop them in your cooler! 

Your fudge will last about two weeks in an airtight container at room temperature. If you want it to last a little longer, you can store it in the fridge for about 2 to 3 weeks. In the freezer, it will keep for up to 6 months. I've done this many times with my favorite Peanut Butter Fudge!

Thanks for stopping by!

John 3:16

'til we sweet again, Karen 💗

Marshmallow Filled Easter Egg Chicks

Chirp! Chirp!

I love baby chicks!

My amazing daughter, Stephanie, who happens to be an awesome mom to five of my precious grandbabies, is a chicken lover! She and her crew already have several full grown chickens and now have fourteen brand new baby chicks!

And so, I'm dedicating my latest sweet craft to her!

She's eggs-stra!!

Mama loves you baby girl!💗

To make 8 Easter chicks, I used:

yellow candy melts, mini marshmallows, candy eyes, and candy sprinkles.

I also used an Easter egg silicone mold, disposable decorator bags, and toothpicks.

I first melted 9.5 ounces yellow candy melts, coated the egg molds, and placed in fridge to set.

Next, I placed 3 cups mini marshmallows in microwave safe bowl, added 2 tablespoons water, melted in microwave in two 30 second bursts stirring each time. Let set to cool for 10 minutes. Fill decorator bag with marshmallow mixture, snip tip off bag, and fill each of the 8 candy coated egg cavities. 

Let set 10 minutes till marshmallow firms up a bit, and cover with melted yellow candy melts.

Pop in fridge for 10 minutes to set.

Unmold those beautiful eggs!! I used clean hands to smooth the bottom outer edges of molded candies with my finger tip.

Eggs~straordinary!

Melt additional 1/2 ounce of yellow melts.

Using a toothpick, dab on melted candy to attach the eyes, beaks, and candy feet sprinkles.

That was eggs-stra easy!!

What? Too corny? 'Cause you look eggs-asperated!😜

Chirp, Chirp, baby! Aren't we just the most adorable little chickadees?! 🐥🐥🐥

Just a yummilicious cross section of our marshmallow eggs!

Hope you all have a wonderful Easter with family and friends as we remember the true meaning of this sacred day.

HE IS RISEN!

Matthew 20:18-19

King James Version

18 Behold, we go up to Jerusalem; and the Son of man shall be betrayed unto the chief priests and unto the scribes, and they shall condemn him to death,

19 And shall deliver him to the Gentiles to mock, and to scourge, and to crucify him: and the third day he shall rise again.

John 3:16

'til we sweet again, Karen 💗

Strawberry Cake

Happy Valentine's Day!

Today is a beautiful day to share with your friends and loved ones just how much you love them.

Better yet, why not show them how much by baking them this delicious cake!

This Strawberry Cake recipe has been in my family since before I was born. There are many variations to it and your family probably has one of them!

It has never failed to get raves and deservedly so with the tasty, moisty cake and scrumptious strawberry icing! My first memory of it was my 5th birthday when my Aunt Anna Maye made it for my party and tinted the frosting lavender. It was a thing of beauty!

Let's make it!

To make this easy cake you will need, eggs, water, vanilla, oil, white cake mix, a tub of strawberries, and strawberry Jell-O.

My favorite way to prepare a cake pan lately is by spraying with Pam baking spray.

You will need a 13x9 pan for this cake.

To a mixer bowl, add 4 eggs, 3/4 cup canola oil, 3/4 cup water, 2 teaspoons vanilla, 1 box white cake mix, 1 (3ounce) box strawberry Jell-O, and 1/2 of the 16 ounce tub of thawed strawberries (with most of the juice being drained off). Mix on low speed for 30 seconds and then on medium speed for 2 minutes.

Pour batter into prepared pan and bake @ 350 degrees for 30 minutes or until cake springs back when touched.

While cake is baking, prepare the frosting.

To a mixer bowl, add 1 stick softened butter and beat till creamy. Add 4 cups confectioner's sugar, remaining (mostly drained) thawed strawberries, and 1 teaspoon vanilla. Mix till light and fluffy. Set aside until cake is completely cooled.

So I'm over here being all simple today and I'm frosting the cake in the pan.

Mmmmmm! 😋

Now y'all..ain't this perty?!

Just for more 'perty', I added a swirl of frosting and sweet sprinkles.

One bite and you'll be hooked!

You're going to 💗 it!

Strawberry Cake Recipe

1 box white cake mix

1 (3 ounce) box strawberry Jell-O

1 16 ounce container frozen strawberries divided to use half in cake and half in frosting (thawed)

4 large eggs 

3/4 cup canola oil

3/4 cup water

2 teaspoons vanilla

Into a mixer bowl add eggs, oil, water, vanilla, cake mix, Jell-O, and half of the (mostly drained) strawberries. Mix on low speed 30 seconds till combined. Then mix on medium speed for 2 minutes.

Pour batter into prepared pan and bake on 350 degrees for 30 minutes or until cake springs back when lightly touched.

Strawberry Frosting Recipe

1 stick butter (softened)

4-5 cups confectioner's sugar

Remaining half of drained strawberries

1 teaspoon vanilla

Cream butter in mixer bowl. Add 4 cups confectioner's sugar, strawberries, and vanilla. Mix on medium speed until light and fluffy. If frosting is a little runny, mix in additional sugar. Spread on cooled cake and enjoy!

Wishing you all a very Happy Valentine's Day!

Thank you for stopping by!

John 3:16

'til we sweet again, Karen 💗