2 c Pitted and quartered Italian
Prune-plums, cooked until
Soft and cooled
1 c Unsalted butter, softened
1 3/4 c Granulated sugar
4 Eggs
3 c Sifted flour
1 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Ground nutmeg
2 ts Baking soda
1/2 c Milk
1 c Walnuts, finely chopped
FROSTING:
1/4 c Unsalted butter
1/2 lb Powdered sugar
1 1/2 tb Unsweetened cocoa
Pinch salt
2 To 3 tablespoons strong, hot
Coffee
3/4 ts Vanilla
1. To prepare the cake: Prepare prune-plums and set aside. Butter and
flour a 10-inch Bundt pan. 2. 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. 3. Sift flour with
spices and soda. Add flour mixture to butter mixture in thirds,
alternating with the milk. Beat only to incorporate the ingredients.
4. 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. 6. 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.
Yields
12 Servings