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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 288 (46%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 413.8mg||127 %|
|Sodium 370.9mg||13 %|
|Potassium 195.4mg||5 %|
|Total Carbohydrate 71.6g||21 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 69.7g|
|Protein 15.1g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 625
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