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 1 ts Cinnamon
Prune-plums, cooked until 1/2 ts Ground cloves
Soft and cooled 1/2 ts Ground nutmeg
1 c Unsalted butter, softened 2 ts Baking soda
1 3/4 c Granulated sugar 1/2 c Milk
4 Eggs 1 c Walnuts, finely chopped
3 c Sifted flour
FROSTING
1/4 c Unsalted butter 2 To 3 tablespoons strong, hot
1/2 lb Powdered sugar Coffee
1 1/2 tb Unsweetened cocoa 3/4 ts Vanilla
Pinch salt
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.
Yields
12 servings
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