You are here: Home » Recipes » Holiday Cake Holiday Cake Recipe by American Profile Yield 16 servings PrintEmail 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 flour2 teaspoons baking soda1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground allspice4 eggs1 cup prune juice6 tablespoons butter, softened2 cups granulated sugarIcing:1/2 cup ( 1 stick) butter, softened8 ounces cream cheese, softened16 ounces powdered sugar1 teaspoon vanilla extract1/2 cup chopped pecans Instructions Preheat oven to 325F. Grease and flour 3 (9-inch) round cake pans. To prepare cake, pour 2 cups hot water over prunes. Let stand 5 to 10 minutes to soften. 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. 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. 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. 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.