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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 279 other followers