->Plum 01 <-

2 c pitted and quartered Italian prune-plums, cooked until soft and cooled

1 c unsalted butter, softened

1 3/4 c granulated sugar

4 eggs

3 c sifted flour

1 ts cinnamon

1/2 ts ground cloves

1/2 ts ground nutmeg

2 ts baking soda

1/2 c milk

1 c walnuts, finely chopped

1/4 c unsalted butter

1/2 lb powdered sugar

1 1/2 tb unsweetened cocoa

pinch salt

2 to 3 tablespoons strong, hot Coffee

3/4 ts Vanilla

Butter and flour a 10-inch Bundt pan.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, and continue to beat until

mixture is very light.

Sift flour with spices and soda. Add flour mixture to butter

mixture in thirds, alternating with the milk. Beat only to

incorporate the ingredients.

Stir in cooked prune-plums and walnuts. Turn into prepared pan

350-degree oven

1 hour, or until cake begins

to shrink from sides of pan. Let cool in the pan 5 minutes before

unmolding onto a rack. Let cool completely before frosting.

To prepare the frosting: Cream butter. Add sugar and cocoa gradually,

stirring until well blended. Add salt.

Stir in coffee, a little at a time. Add just enough to make the

frosting a good spreading consistency. Beat until fluffy and add

vanilla, then frost cake.