Email to Linda Carnation      

scratch - Prune Cake #2, (orange glaze at bottom)

Source of Recipe

from Chris Schultz, via the Prune Festival in Yuba City, California
scratch - Prune Cake #2, (orange glaze at bottom)

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 notes)
2 T finely chopped walnuts

Makes a double layer nine inch cake
Heat oven to 350F. Well grease a 12 cup fluted tube pan.
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 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 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 and
2 1/2 T orange juice mixed with 1 tsp. orange zest for glaze.