BAKER'S PRUNE BUTTER (SUBSTITUTE FOR OIL IN CHOCOLATE CAKES)
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.
Provided by mary winecoff
Categories Fruit
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Pour boiling water over tea bags and steep for 5 minutes, discard bags.
- Combine tea and prunes in a medium saucepan.
- Bring to a boil over medium-high heat, reduce heat, cover and boil gently for 5 minutes or until prunes are softened.
- Remove from heat and puree mixture in a food processor until smooth.
- Return prune mixture to saucepan, add sugar and lemon rind, and boil gently, uncovered for 15 minutes or until thickened, stirring occasionally.
- Remove from heat and stir into vanilla.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Edi Burgheliu
[email protected]?
Mano Alixe
[email protected]I've never thought of using prune butter in chocolate cake before. I'm curious to see how it turns out.
meena ara
[email protected]I'm intrigued by this prune butter substitution. It sounds like an interesting way to add moisture and flavor to chocolate cake.
Ramsakhidevi Yadav
[email protected]This is a great tip for those who are looking for a healthier alternative to oil in their chocolate cakes. I'll definitely give it a try.
Md Delower
[email protected]Can't wait to try this prune butter substitution in my next chocolate cake. I'm sure it will add a unique flavor and texture.
Siblu Khan
[email protected]I love the idea of using prune butter in chocolate cake! It sounds like a delicious and healthier alternative to traditional oil.
Wesihun Aebu
[email protected]This substitution is a great way to add a healthier twist to your chocolate cake. The prune butter adds a subtle sweetness and moisture that makes the cake irresistible.
DRAGON BOYS TZ
[email protected]My chocolate cake with prune butter turned out delicious! It had a lovely moist texture and a deep chocolate flavor. The prune butter added a subtle sweetness that balanced out the richness of the chocolate.
Oluomo Emmanuel
[email protected]Just made this cake and it's amazing! The prune butter gives it a moist, dense texture and a rich, chocolatey flavor. I'm definitely adding this recipe to my favorites.
Monica Lisenbe
[email protected]Interesting idea, but I found the prune butter overpowered the chocolate flavor in my cake. I think I'll stick to oil next time.
Lil Killer
[email protected]Not a fan of this substitution. The prune butter made the cake too dense and heavy for my taste. I prefer the lighter texture of oil in my chocolate cakes.
Bode Gamer _314
[email protected]My chocolate cake with prune butter substitution was a hit! My family loved the moist texture and the unique flavor the prune butter added. It was a healthier alternative to traditional chocolate cake, and I'll definitely be making it again.
Aman Kiyani
[email protected]I was a bit skeptical about using prune butter instead of oil in my chocolate cake, but I was pleasantly surprised! The cake came out moist and decadent, with a subtle hint of prune flavor that complemented the chocolate perfectly. I'll definitely be
Muhammad Anas Baloch
[email protected]This prune butter substitution for oil in chocolate cake is a game-changer! The cake turned out moist, flavorful, and incredibly rich. I couldn't believe how well the prune butter blended with the chocolate, creating a symphony of flavors. I'll defin