Well take all the crap, no punn intended, that you know about those 'dried plums' that you get from the store, and all the pre-conceived notions that you know about them and toss them out the window. The prunes that my dad grows are nothing like the dried up raisins that are on the shelves, they are like candy. Soft, sweet and slightly chewy. They are wonderful in this cake, its super moist, with a hint of spice and topped with some thick cream cheese frosting,
I adapted this cake from a recipe that I found in the back of a historical fiction book, and it was called War cake. Anyways it called for raisins and walnuts, none of which I had. I did however have prunes and hazelnuts in abundance. So, I substituted and added more spice and frosting, who wants a piece now?
Prune Cake/ War cake
1 C. Brown sugar
1 C. Water
1 C. Chopped pitted prunes
2 TBS Margarine
1 TBS Cinnamon
½ TBS Nutmeg
1 ½ C. Flour
Pinch salt
½ teas baking powder
½ teas baking soda
½ C. Chopped roasted hazelnuts
Preheat oven to 350 F. Grease and flour a 8x4 glass pan. In a heavy bottom saucepan combine the water, sugar, prunes, margarine, and spices. Bring to boil, reduce heat to low and cook gently for 5 minutes. Remove from heat, and let cool until lukewarm. Sift together flour, salt, baking soda, and baking powder. Add flour mixture to the cooled sugar mixture; beat until the batter is smooth. Fold in nuts, and spread evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted to the center comes out clean. Let cool in pan for 10 minutes, and turn out onto a wire rack. Serve warm with a dollop of whip cream and a sprinkle of cinnamon.
Alternate ending:
Let the cake cook completely and frost with cream cheese frosting.
Cream Cheese frosting
4 oz package cream cheese
4 oz butter
2 cups powdered sugar
1 teaspoon vanilla
blend together, refrigerate and frost.
Serves approximately 10- 12 people.
Calories per serving: 130-160 depending on size. ( un-frosted cake)
