- 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."
- 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
- 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
- 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.