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Spicy Italian Prune-Plum Cake

Spicy Italian Prune-Plum Cake is built on Unsalted Butter Softened, Granulated Sugar, Eggs, Flour, and T Cinnamon. Serves 12. Keep it handy for the next time you cook it.

Ingredients

• 2 cup
• 1 cup
• 1 3/4 cup
• 4
• 3 cup
• 1
• 1/2 tsp
• 1/2 tsp
• 2 tsp
• 1/2 cup
• 1 cup
• 1/4 cup
• 1/2 lb
• 1 1/2 tbsp
• 2
• 3/4 tsp
• Flour A Inch Bundt Pan

Method (preview)

1. 1

   Fluffy. Beat in eggs, one at a time, and continue to beat until mixture is very light.

2. 2

   Sift flour with spices and soda. Add flour mixture to butter mixture in thirds, alternating with the milk. Beat only to incorporate the ingredients.

3. 3

   Stir in cooked prune-plums and walnuts.

4. 4

   Turn into prepared pan and bake in a preheated 350-degree oven 1 hour, or until cake begins to shrink from sides of pan.

5. 5

   Let cool in the pan 5 minutes before unmolding onto a rack.

6. 6

   Let cool completely before frosting.

7. 7

   To prepare the frosting: Cream butter. Add sugar and cocoa gradually, stirring until well blended. Add salt.

8. 8

   Stir in coffee, a little at a time.

9. 9

   Add just enough to make the frosting a good spreading consistency.

10. 10

    Beat until fluffy and add vanilla, then frost cake.