Ingredients
| Prunes, whole | 3 pounds |
| Dried cranberries | 1¼ pounds |
| Orange juice | 1¾ quarts |
| Butter, unsalted | 14 ounces |
| Applesauce, unsweetened | 14 ounces |
| Eggs, whole, fresh or frozen24 ounces | 12 each |
| Vanilla extract | 2 tablespoons |
| Flour, white whole wheat1 pound, 12 ounces | 1¾ pounds |
| Baking soda | 2 teaspoons |
| Salt, kosher | 1 teaspoon |
| Cinnamon, ground | 2 teaspoons |
| Nutmeg, ground | 1 teaspoon |
Instructions
- Chop prunes.
- Add prunes, dried cranberries and orange juice to a pot. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Add the butter and stir to melt. Cool to room temperature.
- Whisk applesauce, eggs and vanilla in a large mixer. Add cooled fruit mixture and mix well.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Stir to combine.
- Add flour mixture to fruit mixture. Mix until just combined.
- Spray a full-sized 2-inch steam table pan (per 24 portions) and line with parchment. For 50 portions use 2 steam table pans.
- Add mixture and spread into an even layer.
- Bake in a 350° F oven for 25 minutes. If top is getting too browned, turn oven down to 325°F. This may increase cooking time by 5 minutes.
- Remove from oven and cool.
- Cut each steam table pan 4 x 6 for a 3 inch by 3 inch square.
Recipe Notes
This recipe can also be made into muffins.