• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 cups Pitted and quartered Italian prune-plums, cooked until soft and cooled
  • 1 cup Unsalted butter, softened
  • 1 3/4 cup Granulated sugar
  • 4 Eggs
  • 3 cups Sifted flour
  • 1 tsp Cinnamon
  • 1/2 tsp Ground cloves
  • 1/2 tsp Ground nutmeg
  • 2 tsp Baking soda
  • 1/2 cup Milk
  • 1 cup Walnuts, finely chopped


  • 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.

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