Holiday Cake Recipe
submitted by reader Billie Rogers
of Durant, OK
Ingredients
Cake
2 cups chopped prunes (12 ounces)
2½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
4 eggs
1 cup prune juice
6 tablespoons butter, softened
2 cups granulated sugar
Icing
½ cup (1 stick) butter or margarine, softened
One 8-ounce package cream cheese, softened
One 16-ounce package confectioners’ sugar
1 teaspoon vanilla extract
¾ cup chopped pecans
Instructions
1. Preheat the oven to 325 degrees F. Grease and flour three 9-inch round cake pans.
2. To prepare the cake, combine the prunes and hot water to cover. Let stand 5 to 10 minutes to soften.
3. Sift together the flour, soda, and spices. Place the eggs in a large mixing bowl and beat with a mixer at medium-high speed. Add the prune juice and butter; beat well. Add the flour mixture and sugar; beat until smooth, about 2 minutes. Drain the prunes; stir into batter.
4. Divide the batter evenly between the pans (about 1 cup each). Bake 16 to 20 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack 10 minutes. Remove the layers from the pans and cool completely on wire racks.
5. To prepare the icing, combine the butter and cream cheese in a medium mixing bowl. Using a mixer at medium-high speed, beat until smooth. Add the confectioners’ sugar and vanilla; beat until smooth. Stir in the pecans.
6. Spread the icing over the top of one cake layer. Add second layer; ice top. Top with third layer; ice top and sides. Store in the refrigerator. Refrigerate for 24 hours before serving for better flavor.
Serves 12 to 16
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6/3/08 12:50 AM
I just made the cake tonight so I can't gice a "taste" review. The recipe is easy to prepare. There is an error. In the ingreients there is 2 cupsof sugar listed. Nowhere in the instructions is it indicated where to add.
I assumed it needed to go in with the eggs to cream together then add the prune juice etc.
6/3/08 1:43 PM
Thank you for catching that error. The sugar and go in with the eggs while they're beating. Or you can add the sugar alternately with the flour mixture. Thanks for letting us know abut this omission.
6/5/08 8:48 PM
I made the cake and it was a huge hit. Moist, dense and a wonderful flavor. I took it to work for a co-worker birthday and not a crumb left. I did not make it in layers. I make it in a 10x14 glass pan. Made the icing (had alittle left over) & sprinkled chopped pecans on top. Cooked it for 60 minutes, middle rack. It is definetly a keeper in my book.
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