Hi, Peeves and girls are all fired up.

I'm your host and my cherry pie. I'm your host. Hi, peeps. You're listening to Radio Cherry Bums' special baking mini-series, She's My Cherry Pie.

I'm your host, Jesse Sheehan. I'm a baker, recipe developer, and the author of the cookbook,

Snackable Bakes. Each Saturday, I'm hanging with the sweetest bakers around and taking a deep

dive into one of their signature bakes. Today I'm talking pound cake with a

lovely Jocelyn Delk Adams of grandbaby cakes. She's the author of the grandbaby cakes cookbook and the

upcoming everyday grand, soulful recipes for celebrating life's big and small moments, which you can

pre-order now. And as many of you know, Jocelyn's website,

grambabycakes.com, is chalk full of recipes, baking advice, and more. Jocelyn will be joining

me in just a minute, so hold on to your whisk. Thank you to California prunes for sponsoring

this slice of She's My Cherry Pie. Peeps, let's talk about California prunes. You may not know this,

but prunes are healthy, delicious, and have a rich, deep flavor that pairs beautifully with everything

from espresso to chocolate, caramel to cinnamon. If playing with flavor is your jam, then you know what I'm

talking about. For my baker friends,

we're looking to cut down on sugar. It's prunes to the rescue, or rather, prune puree. What is

prune puree, you might ask? Well, it's a combination of prunes and water that you blend

together to create a velvety mixture that keeps in the fridge for up to

four weeks. You can use the puree to replace from one-third to half the sugar in a recipe.

You can also do egg and oil swaps. Amazing peeps, right? Visit California prunes.org for the

swap specifics and to snack some holiday recipes for gingerbread, sticky buns, scones, and more.

Look for prunes at your favorite grocery or specialty store.

Peeps, you'll be swooning over prunes in no time.

...