Spicy Italian Plum Cake
Recipe: #12201
March 06, 2014
Categories: Desserts, Cakes, Tube/Bundt, Plum/Prunes, Italian, Brunch, Oven Bake, Vegetarian, Flour, Spices, Spicy, Kosher Dairy, more
"Don't know where I got this originally. Found it on an old floppy disk I was browsing, from an old Food BBS from before the WWW days. WARNING: This is definitely NOT low ANYTHING!!"
Original is 12 servings
Ingredients
-
-
- FOR FROSTING
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (179.2 g)
- Calories 458.7
- Total Fat - 13.1 g
- Saturated Fat - 4 g
- Cholesterol - 80.7 mg
- Sodium - 9687.1 mg
- Total Carbohydrate - 79.7 g
- Dietary Fiber - 2.4 g
- Sugars - 52.9 g
- Protein - 7.9 g
- Calcium - 58.7 mg
- Iron - 1.4 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place plums in large saucepan with about 1 inch of water. Bring to boil, reduce heat and simmer 5 minutes, or until soft. Drain and cool.
Step 2
Preheat oven to 350°F.
Step 3
Butter and flour a 10-inch bundt pan (or tube pan).
Step 4
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, and continue beating until mixture is very light in color.
Step 5
Sift flour with spices and soda. Add to butter mixture in thirds, alternating with the milk. Beat just until ingredients are incorporated.
Step 6
Stir in plums and walnuts. Pour batter into pan and bake 1 hour, or until cake begins to pull away from sides of pan. Let cool in pan 5 minutes. Turn out onto wire rack and cool completely beforefrosting.
Step 7
For frosting: Cream butter. Add powdered sugar and cocoa gradually, stirring until well blended. Stir in salt.
Step 8
Stir in coffee, a little at a time. Add just enough to make the frosting a spreadable consistency. Beat until fluffy and add vanilla. Frost cake.
Tips
- 10-inch bundt pan.
0 Reviews
You'll Also Love
