Spicy Italian Prune-Plum Cake

Ready in 1h

Try this Spicy Italian Prune-Plum Cake recipe, or contribute your own.


2 c Pitted and quartered Italian
1/2 c milk
1/2 lb Powdered sugar
Pinch salt
1/4 c Unsalted butter
2 To 3 tablespoons strong, hot
1 3/4 c Granulated sugar
3 c Flour; sifted
4 Eggs
1/2 ts Ground cloves
2 ts Baking soda
1 1/2 tb Unsweetened cocoa
Soft and cooled
1 c Walnuts, finely chopped
1/2 ts Ground nutmeg
3/4 ts Vanilla
1 c Unsalted butter, softened
Prune-plums, cooked until
1 ts Cinnamon

Original recipe makes 12 Servings



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.

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