Cake with nuts and prunes

You do not need a whisk or a mixer to make this. A fork would do! My kind of cake.

Very simple recipe which I recently show on YT. I tried it and it came out so good so sharing it with you all. No need of butter or oil still very soft and moist cake

I had a couple of bananas rotting in my kitchen, and because no one in my family would, i decided to give them a happy ending 😃

Beautiful cake. Not too sweet.

#μήλο .Προκλητικά εύκολο,προκλητικά αρωματικό και χωρίς πολλές θερμίδες !!! Το είδα στο internet στο "Μα...... γυρεύοντας με την Αλεξάνδρα" και το κάνω πολύ συχνά ,με λίγες διαφοροποιήσεις .Αξίζει να το δοκιμάσετε!!!

My kids love cake most especially grapes cake.#sokoto state

Para hacer este bizcocho necesitamos la medida de un vasito de yogur

Stumbled across this very easy recipe on the Internet years ago and has been my go-to cake recipe ever since. Looks like nothing but it's as compulsively eatable as it is easy to make. Recipe presented as in the original except for the chocolate chips and pecans, which were by royal command of the girlfriend. And trust me, the chocolate chips are very much there, you just can't see them under the cinnamon crumb topping.

I baked this for my son and a friend both of them loved it so much. I felt happy even if it's not coated with the cream. The texture and the taste is so different that you really need to bake it to feel what I felt.

It's late September. The kids are back at school. The kits are settling in. The kitchen is half finished and a bit of a tip.What to do in the midst of a building site? Make a cake, of course.With six big bruise-coloured plums and three plump figs lurking in the fruit bowl, the decision made itself. No stranger to plums and what complements their flavour (I once lived in a house with an abundant plum tree), almonds were a given. Would figs work too?Yes. Yes, they would.It was an easy win. I modified an Italian plum cake recipe by David Tanis by adding figs and using golden caster sugar and a dash of almond extract.The end result was the perfect combination of dense crumb and molten, jammy fruit.This is a cake best served warm, as close to just-out-of-the-oven as you can get without the risk of third degree burns, with a cup of coffee on a rainy autumn day.

I wanted to create a sweet dish with lots of chestnuts and egg yolk.While baking, if the top of the cake is getting too brown, cover with aluminium foil. Recipe by pomu:

A super easy, yet a nutritious treat for the whole family . Watch and like the recipe at: https://youtu.be/8hk9qE8xcYw

I had lots of thick skinned but sweet and juicy pears, and they needed somewhere to go, other than into the juicer. This is what I came up with. It's delicious warm with a spoonful if whipped cream or creme fraiche, optionally dusted with confectioner's sugar.

I harvested the apricots from our garden. I thought about making tarts, but I left out the crust and increased the amount of almond cream powder to make a cake. It was moist and delicious.If you don't have fresh apricots of course you can used canned apricots. Be sure to thoroughly drain them.Just mix everything together. For apricots and peaches if you insert the knife along the depression and cut it's easy to remove the seed. Recipe by Pitarou

easy and fast an soooo delicious :hungry :photo

Given to me by a friend...I call it my flop-proof recipe. Always turns out delicious.

This cake is rich and divine. A recipe given to me as a Christmas gift. Taste it and you'll enjoy it as a gift too.

A good friend gave me this recipe several years ago. It is rich and moist. Great as a cupcake, layered cake, 9 x 13, even a bundt cake.

I serve this for special occassions as a dessert. I have also halved the recipe successfully and baked it in a 9" x 13" pan and cut it into squares.

For my kiddos’ breakfast because this Mom loves her children very much.

#EidkMitthas