Prune Bundt Cake
1/2 cup butter-flavored shortening
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon each ground allspice, cloves and nutmeg
1 cup prune juice
1 cup finely chopped prunes
Confectioners’ sugar, optional
In a mixing bowl, cream shortening and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Combine the dry
ingredients; add to creamed mixture alternately with prune juice. Stir in
prunes. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 40-45
minutes or until a toothpick inserted near the center comes out clean. Cool
for 10 minutes before removing to a wire rack to cool completely. Dust with
confectioners’ sugar if desired. Yield: 12 servings.
-STONER
