Spicy Italian Prune-Plum Cake

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Spicy Italian Prune-Plum Cake

 

2 cups pitted and quartered Italian prune-plums,

cooked until soft and cooled

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 eggs

3 cups sifted flour

1 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

2 tsps. baking soda

1/2 cup milk

1 cup walnuts, finely chopped

 

Frosting: 1/4 cup unsalted butter

1/2 lb. powdered sugar

1 1/2 tbsps. unsweetened cocoa

pinch salt

2 to 3 tablespoons strong, hot coffee

3/4 tsp. vanilla

 

To prepare the cake: Prepare prune-plums and set

aside. Butter and

flour a 10-inch Bundt pan.

In a large bowl, cream butter and sugar together until

light and fluffy. Beat in eggs, one at a time, and

continue to beat until mixture is very light.

Sift flour with spices and soda. Add flour mixture to

butter mixture

in thirds, alternating with the milk. Beat only to

incorporate the ingredients.

Stir in cooked prune-plums and walnuts. Turn into

prepared pan and

bake in a preheated 350 degree oven 1 hour, or until

cake begins to shrink from sides of pan. Let cool in

the pan 5 minutes before unmolding onto a rack. Let

cool completely before frosting. 5. To prepare the

frosting: Cream butter. Add sugar and cocoa gradually,

stirring until well blended. Add salt.

Stir in coffee, a little at a time. Add just enough to

make the

frosting a good spreading consistency. Beat until

fluffy and add vanilla, then frost cake.

 

 

 

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