Serves: 10
Total Calories: 508

2 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon each ground cinnamon and nutmeg
1 teaspoon allspice ground
1/2 teaspoon each salt and baking soda
1 1/2 cups sugar
3/4 cup vegetable shortening solid
4 eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
1 (12-ounce) package pitted prune prunes
3/4 cup pecans chopped
Orange Icing (see below)

At least 4 hours or up to 2 days before serving:

Preheat oven to 350°. Generously grease and flour a 10-inch fluted or plain tube pan shake out excess flour. Into a small bowl, sift flour, baking powder, cinnamon, nutmeg, allspice, salt and baking soda set aside.

In a large mixer bowl at medium speed, beat sugar and shortening until creamy. Add eggs and vanilla beat until well blended. At low speed, beat in flour mixture in three additions alternately with buttermilk, starting and ending with flour mixture. At medium speed, beat for 2 minutes. Stir in prunes and nuts. Spread evenly in pan. Bake for 60 to 70 minutes or until golden brown and a wooden pick inserted 2 inches from outer edge comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on a wire rack.

Glaze cake with icing.

Nutritional Facts:

Serves: 10
Total Calories: 508
Calories from Fat: 192

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Brazil Nut Fruitcake
Coconut Angel Cake
Pineapple-Macadamia Cake
Port Wine Cheesecake
Prune Spice Cake