*  Exported from  MasterCook  *
                       Spicy Italian Prune-Plum Cake
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Fruit
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Cinnamon
      1/2   ts           Ground cloves
      1/2   ts           Ground nutmeg
    2       ts           Baking soda
      1/2   c            Milk
    1       c            Walnuts, finely chopped
      1/4   c            Unsalted butter
      1/2   lb           Powdered sugar
    1 1/2   tb           Unsweetened cocoa
                         Pinch salt
    2                    To 3 tablespoons strong, hot
      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
   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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