The best delicious Spicy Italian Prune-plum Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spicy Italian Prune-plum Cake recipe today!
Hello my friends, this Spicy Italian Prune-plum Cake recipe will not disappoint, I promise! Made with simple ingredients, our Spicy Italian Prune-plum Cake is amazingly delicious, and addictive, everyone will be asking for more Spicy Italian Prune-plum Cake.
What Makes This Spicy Italian Prune-plum Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spicy Italian Prune-plum Cake.
Ready to make this Spicy Italian Prune-plum Cake Recipe? Let’s do it!
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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.
From
Yields
12 Servings
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