Recipe: PRUNE CAKE II

I thought this one looked good - found it on the web:


"BETTER THAN MOM'S" PRUNE CAKE

Makes a double layer nine inch cake

Cake
1 1/2 cups unbleached white flour
1 cup whole wheat flour
1 tsp. baking soda 2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground cloves
dash of nutmeg
4 eggs
3/4 cup sugar
3/4 cup light brown sugar
3/4 cup corn, vegetable or canola oil
3/4 cup dark rum (* see note for rum substitution)
1 3/4 cups pitted, coarsely chopped dried prunes
3/4 cups chopped walnuts

Glaze
1 T butter
1 cup sifted confectioner's sugar
2 1/2 T dark rum (*see note)
2 T finely chopped walnuts

Preheat oven to 350F.

Combine flours, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Stir with fork to mix. Set aside.

Beat eggs in a large mixing bowl. Add sugars and beat thoroughly. With mixer running, add oil and beat until well blended. By
hand, fold in dry ingredients in thirds, alternating with two additions of rum. Add prunes and nuts before the last addition of dry
ingredients. Mix well. Turn into a well greased, 12 cup fluted tube pan. Bake for 50 minutes or until a cake tester comes out
clean. Cool upright in pan for 15 minutes then invert and remove from pan. Cool thoroughly.

While cake is cooling, prepare glaze. Melt butter and remove from heat. Stir in powdered sugar and rum. Drizzle glaze over cake
and immediately sprinkle with chopped nuts.

* Substitution: If you don't want to use rum, you can substitute 1 cup buttermilk mixed with 1 T orange zest and 1 tsp. vanilla
extract for the rum in the cake and 2 1/2 T orange juice mixed with 1 tsp. orange zest for the glaze.