I am embarrassed to look at this blog and see it has been months (months!!?!) since I have posted. Not good. I have been in the process of rebranding myself and creating a new website. Hopefully it will be published in the next few days at www.aprilcookstonight.com. I hope you'll check it out something this week!
I have told myself I need to be more consistent in blogging, and I could give you all the reasons one should blog when you have a business, but you already likely know those things. My blog will also be right on my website but I will connect this blog site to that as I have so many entries on this site, plus some great memories! I hope you will continue to stick with me. :-)
The recipe called for Mocha Frosting as well, most unusual for a prune cake, but my client insisted it was great. Ok, says I.
Turns out he and mom were right. It makes a great combination! And now, I get to share that recipe with you. You can also try The Pioneer Woman's cake to compare. Let me know what you think....
Pat's Prune Cake with Mocha Frosting
Yield: 8-10 servings
Ingredients:
Butter, for greasing the pan
8 oz pitted prunes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup of shortening, room temperature (I use butter but you can also use Crisco)
1 cup sugar
1 teaspoon vanilla extract
2 eggs, room temperature
1/2 cup buttermilk, room temperature
1/2 cup broken nut meats, optional
Preparation:
1. For the cake: Preheat the oven to 375 degrees F. Butter two 8 or 9-inch cake pans and set aside.
2. Place the prunes in a small saucepan. Cover them with water. Bring to a boil, then simmer until they are soft and mashable, about 8 minutes.
3. Drain the water from the prunes, then mash or puree them. Set aside to cool.
4. Sift together the flour, baking soda, salt, cinnamon and cloves.
5. In a separate bowl, beat the shortening or butter until creamy, then add the sugar gradually. Beat in the eggs, one at a time, then add the vanilla. Add the prune puree.
6. Combine the wet and dry ingredients in increments of 1/3, alternating the flour mixture with the buttermilk, mixing until smooth. Stir in the nuts, if using.
7. Pour the cake batter into the prepared baking pans and bake for 25-30 minutes. Do not overbake the cake. You want it to be nice and moist.
8. Remove from the oven when a toothpick inserted in the center comes out clean. Move the pans onto a wire rack to cool for 10, then turn out cakes directly onto the wire rack to completely cool.
Mocha Frosting
Ingredients:
1/2 cup butter, softened
1/4 cup of heavy cream
3 cups powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 Tablespoons cocoa (or 2oz melted semi-sweet chocolate)
3 Tablespoons strong hot coffee, or 1-2 Tablespoons of instant espresso powder
Preparation:
1. Sift the powdered sugar, set aside. Beat the butter and the cream until soft, then gradually add the powdered sugar gradually. Blend until creamy. Add the salt, the cocoa and the coffee and beat for 2 minutes.
2. Allow the icing to cool, then add the vanilla. Permit the frosting to stand for 5 minutes, then beat it again. Frost your cake. Serve and eat!
