Spicy Italian Plum Cake

12
Servings
40m
Prep Time
60m
Cook Time
1h 40m
Ready In


"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 recipe yields 12 servings
OK
  • 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 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 & Variations


  • 10-inch bundt pan.

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