| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Prune/Plum Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/4 teaspoons baking soda
1 teaspoon each salt, ground cinnamon, nutmeg and cloves
1 cup cut-up Washington Italian prunes or plums
1 cup water
1/2 cup vegetable oil
3 large eggs
1 cup chopped nuts

Cream Cheese Icing (recipe follows)

1. Combine flour, sugar, baking soda, salt and spices; mix well. Add fruit, water, oil, eggs and nuts. Mix thoroughly with electric mixer or 300 strokes by hand.
2. Pour batter into greased and floured 13 x 9 x 2-inch pan.
3. Bake at 350*F for 40 to 50 minutes or until wooden pick inserted near center comes out clean.
4. Cool about 12 to 15 minutes and remove from pan.
5. When cooled completely, spread Cream Cheese Icing over top and sides.

Makes 12 servings.

Cream Cheese Icing: Combine 1 (3-ounce) package softened cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract and a small amount of milk. Blend until smooth.

Recipe provided courtesy of Washington State Fruit Commission.