Category : Desserts
Author : Yvonne
Hits : 3522
Date : 04/09/2009
2 cup Pitted and quartered Italian Prune-plums, cooked until Soft and cooled 1 cup Unsalted butter, softened 1 3/4 cup Granulated sugar 4 Eggs 3 cup Sifted flour 1 tsp Cinnamon 1/2 tsp Ground cloves 1/2 tsp Ground nutmeg 2 tsp Baking soda 1/2 cup Milk 1 cup Walnuts, finely choppedFROSTING: 1/4 cup Unsalted butter 1/2 lb Powdered sugar 1 1/2 tbsp Unsweetened cocoa Pinch salt 2 To 3 tbsp strong, hot Coffee 3/4 tsp 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.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
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