Spicy Italian Prune-Plum Cake

Yields:	12 servings
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2	cups	plums	italian, pitted and quartered, cooked until soft and cooled
1	cup	butter	unsalted, softened
1 3/4	cups	sugar	granulated
4	large	eggs
3	cups	flour, all-purpose	sifted
1	teaspoon	cinnamon
1/2	teaspoon	cloves	ground
1/2	teaspoon	nutmeg	ground
2	teaspoons	baking soda
1/2	cup	milk
1	cup	walnuts	finely chopped

Frosting
1/4	cup	butter, unsalted
1/2	pound	powdered sugar
1 1/2	tablespoons	cocoa powder
1	pinch	salt
2	tablespoons	coffee	strong, hot
3/4	teaspoon	vanilla extract

To prepare the cake: Prepare prune-plums and set aside.

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 and bake in a preheated 350-degree F 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.

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great recipe & ilove this site its awsome and my wife likes it to because i come home every night and look up a different recipe and try it.