Moist dried plums, warm spice, and crunchy walnuts flavor this cream cheese drizzled cake.
Notes:If drizzling with icing, refrigerate leftovers.
- 1 1/2 cups packed pitted prunes (12 ounces), chopped
- 2/3 cup boiling water
- 1 2/3 cups (11 2/3 ounces) packed light brown sugar
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup canola oil
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (4 ounces) walnuts, chopped
- 1/2 cup (2 ounces) confectioners sugar
- 1/4 cup cream cheese
- 1 tablespoon milk
Adjust oven rack to middle position and preheat oven to 350°F (180°C). Grease 10-inch tube pan and line bottom with parchment paper. Place prunes in medium bowl and pour boiling water over; let sit 15 minutes.
In large bowl, whisk sugar, salt, eggs, oil, sour cream, and vanilla until combined. Stir in prunes and accumulated liquid.
In medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Whisk into wet mixture until almost combined. Stir in nuts until combined.
Pour batter into pan and bake until golden, just set, and a toothpick inserted into the center comes clean, about 45 minutes. Let cool in pan for 30 minutes, then invert onto cooling rack to cool completely.
When cake is cooled, whisk confectioners sugar, cream cheese, and milk, until smooth. Adjust consistency with more milk if necessary to make the consistency loose enough to drizzle (but not too loose). Spoon over cake and serve.
Tube cake pan