This light and airy traditional Ukrainian Honey Cake from Pastry Chef Misty Olsen Green of Hawks Public House is loaded with delicious California Prunes and adds the perfect finishing touch to your meal. The recipe is direct from Misty’s grandmother, who made this prune and honey cake regularly. A rich sour cream frosting adds a touch of tang that contrasts beautifully with the sinfully sweet honey and California Prunes.
View recipeCraving something sweet? Try this Vegan Chocolate Ice Cream from our friend Jerry James Stone! Made with good-for-you ingredients like bananas, pure cocoa, and (of course) California Prunes, this is one sweet treat you can feel good about serving.
“Vegan Ice Cream”, or Nice Cream, is typically made with a banana base. Using bananas instead of heavy cream or condensed milk significantly reduces the amount of fat but preserves the creamy texture we all know and love. Jerry James Stone used California Prunes to sweeten the cocoa powder in lieu of refined sugars. Just another delicious example of how California prunes can reduce the amount of sugar needed in your favorite desserts.
BONUS: this Vegan Chocolate Ice Cream doesn’t require an ice cream machine. Get scooping!
View recipeJessie Sheehan‘s recipe for Salty Snack Chocolate Fudge from her cookbook Snackable Bakes is so incredibly easy to make and endlessly customizable. Her version calls for pretzels and crushed potato chips. We swapped the chips for candied orange slices, toasted walnuts, and California Prunes. The base of the recipe is chocolate chips and sweetened condensed milk, which when melted together makes delicious fudge base (that is IMPOSSIBLE to mess up). Every bite is a flavor explosion that reminds us of our favorite holiday treat Panforte. This recipe was adapted by Alison Needham for California Prunes.
View recipeElection cake, mostly forgotten in modern politics and home kitchens, has deep roots in American history, dating all the way back to the original 13 colonies.
Originally believed to have been baked as a loaf in communal ovens, the confection was used to encourage civic participation. This modern take keeps the spiced fruit and brandy, which help to preserve flavor and moisture in the cake even after it sits out for a few days–but with sweet prunes and warm spice notes throughout, who can wait that long?
About Election Cake:
Marion Burros wrote about Election Cake for the New York Times, where she shared that many elected officials had never tried it and it was also known as Hartford Election Cake. The one thing history seems to agree on is that the proper recipe is a yeasted sweet cake dough (like panettone) with dried fruit included. The New England Historical Society shared more history of the cake, and says the first printed version of American election cake appears in 1796 in the first U.S. cookbook, Amelia Simmons’ American Cookery.
All in all, Election Cake is hearty treat that can be stored at room temperature, can last a few days, and was meant to fortify hunger voters before or after they performed their important civic duty: voting.
Making Election Cake:
Election cake is really a cross between a yeasted sweet bread and a cake. The great news is that a stand mixer makes quick work of the historic recipe – it will handle the kneading for you. While that’s happening, the dried fruit gets a quick, boozy soak. The original loaf pan is swapped for a Bundt pan, which makes for a prettier presentation and more surface for the flavorful glaze.
View recipeInspired by California Prunes team member Ginger Holzknecht’s holiday treats, these chocolate bliss balls balance a rich combination of flavors with a light texture–with a little crisp from the rice cereal, and natural sweetness from the prunes. We like to mix up the outer layer, alternating between dark chocolate, cocoa powder, and coconut flakes, and serve these as a healthier option to a more traditional bonbon, but they also make for a quick and filling snack on the go!
Holiday idea: we used this chocolate bliss ball recipe as the base for our snowman on this amazing gingerbread house!
Note: You can heat the prunes on the stove, but microwaving them helps them soften faster, and absorb even more of the liquid, which lightens the density of the mixture.
SPECIAL EQUIPMENT: Food processor, melon baller or small ice cream scoop for portioning the bliss balls
View recipeThis tangy-light mascarpone cake is studded with sweet, flavorful prunes simmered in red wine. It’s the kind of recipe that will make a dessert person out of anyone, which is a skill Claire Saffitz; recipe developer, video personality & former Senior Food Editor at Bon Appétit, has mastered.
Claire Saffitz’s Dessert Person cookbook is a feast for the eyes (and sweet tooth), but her combination of prunes, red wine, and mascarpone cheese here really stole our hearts. Originally inspired by a dessert at Frankies Sputino in Brooklyn, this mascarpone cake pairs a light texture with softened prunes and rich, warm spiced red wine syrup–it’s equally as great for a weeknight dessert as it is for a holiday spread.
View recipeChewy oatmeal cookies loaded with dark chocolate, chopped prunes and a touch of honey We can’t think of a better treat, thanks. Or a better breakfast, frankly.
This riff on our Chewy Oatmeal Chocolate Chip Cookies is inspired by one of our growers, Matt Bozzo, who swaps the puree for chopped prunes, and uses dark honey from his own hives to give these an even richer flavor.
For a little crunch, you can also add in 1/2 cup of chopped walnuts (Matt grows those too) to make next-level chewy oatmeal cookies!
View recipeIf comedian Guy Branum hasn’t already convinced you of how delicious (and nutritious) California Prunes are, maybe his recipe for Far Breton will.
Similar to a clafoutis, a Far Breton is an iconic prune dessert in the Brittany region of France, and Guy’s version is buttery, rich, and filled with brandy-spiked prunes.
SPECIAL EQUIPMENT: You’ll need a cast iron or oven-safe skillet and a food processor or blender to make this Far Breton recipe
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Need deliciously fun ideas for gingerbread house decorating? You’ve come to the right place! These incredibly awesome gingerbread house decorating ideas come from a newspaper article featuring Lorena Mariani decades ago, and they are fabulous! We think you’ll enjoy creating this fun holiday house too. Plus, you can do some snacking while you build!
Our friend James Collier created a modern-day version of the Mariani family classic, so you can create this fun gingerbread house at home.
The Mariani Family has been an innovator in agriculture for generations, preserving family traditions alongside a wide variety of fresh fruit. Lorena Mariani created her own take on a holiday gingerbread house, building hers out of dried apricots, raisins, pears, and prunes. We’ve created our own nod to Lorena’s tradition, and set it as the centerpiece of a delicious charcuterie spread.
How We Made It:
The base for our holiday chateau is a store-bought gingerbread house kit. Sizes vary by kit, so the measurements here are rough, but follow these steps to create your own. If your kit doesn’t include royal icing, it’s worth an extra 10 minutes to make your own!
Pro Tip:
Decorate the walls of your gingerbread house – and let them dry – BEFORE you assemble. That makes decorating and placing special design ideas way easier!
View recipeThis incredibly delicious Chocolate Salami recipe by Chef Mica Talmor of Pomella in Oakland, CA is sure to be a holiday favorite for dessert tables, gift-giving and more! It’s the perfect sweet, salty and crunchy treat.
This Chocolate Salami recipe can easily be made in large batches so you have lots of treats to share!
Pro Tip: the prunes require an overnight soak, but you could soak them 2-3 days in advance in the fridge too. Make sure you have time to hydrate the prunes before making your chocolate salami.
Love giving holiday candy as gifts? We do too! Try this fabulous recipe for Panforte next.
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