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 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
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.