Holiday Cake

  • Yield 16 servings

Billie Rogers, of Durant, Okla., received a recipe for Prune Cake from her mother after she married in 1958. "I still have the copy in her handwriting, although it is now in four pieces. When I get the recipe out, it brings back wonderful memories of my mother. I call it 'Holiday Cake,' because when my children were younger, they would not eat Prune Cake."

Ingredients

Cake:
2 cups chopped prunes (12 ounces)
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
4 eggs
1 cup prune juice
6 tablespoons butter, softened
2 cups granulated sugar
Icing:
1/2 cup ( 1 stick) butter, softened
8 ounces cream cheese, softened
16 ounces powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Instructions

  1. Preheat oven to 325F. Grease and flour 3 (9-inch) round cake pans.
  2. To prepare cake, pour 2 cups hot water over prunes. Let stand 5 to 10 minutes to soften.
  3. Sift together flour, soda and spices. Place eggs in a large mixing bowl and beat with a mixer at medium-high speed. Add prune juice and butter; beat well. Add flour mixture and granulated sugar; beat until smooth, about 2 minutes. Drain prunes; stir prunes into batter.
  4. Divide batter evenly among pans. Bake 16 to 20 minutes, until a wooden pick inserted near the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans and cool completely on wire racks.
  5. To prepare icing, combine butter and cream cheese in a mixing bowl. Using a mixer at medium-high speed, beat until smooth. Add powdered sugar and vanilla; beat until smooth. Stir in pecans.
  6. Spread a thin layer of icing over the top of one cake layer. Add second layer; ice top. Top with third layer; ice top and sides. Store in refrigerator. Refrigerate 24 hours before serving for better flavor.

Recipe submitted by Billie Rogers, Durant, Okla.

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