Spicy italian prune-plum cake
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Spicy italian prune-plum cake
  Spicy    Italian    Cakes    Fruit  
Last updated 6/12/2012 1:24:19 AM. Recipe ID 57804. Report a problem with this recipe.
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      Title: Spicy italian prune-plum cake
 Categories: Desserts, Cakes, Fruit
      Yield: 12 Servings
 
      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.
 




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Recipe ID 57804 (Apr 03, 2005)

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