Recipe: Prune Cake

PRUNE CAKE

1 heaping cup seeded prunes
1 1/2 cups sugar, divided use
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
1 tsp. ginger
1 tsp. cloves
1 cup buttermilk
1 cup oil
3 eggs
1 cup nuts (pecans or walnuts)

Preheat oven to 350 degrees. Grease and lightly flour Bundt pan or 13x9-inch pan.

Cook prunes in 3/4 cup water. Add 4 teaspoons sugar, over medium heat until soft. Drain and save liquid. Set aside.

Sift together remaining sugar and all dry ingredients in large bowl, except nuts.

In another bowl, mix wet ingredients, blend wet into dry ingredients. Add prunes and nuts. Pour mixture into prepared pan.

Bake 50-60 minutes or until sides spring from pan or until dry in center. Cool and remove from pan.

ICING:
1 stick (1/2 cup) butter or margarine
saved liquid from prunes
1 teaspoon baking soda

Combine in a saucepan. Cook, stirring constantly until rolling boil; boil 2 minutes, remove from heat, let cool some, pour over cake.