Prune-Spice Cake with Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Don't let the length of the ingredient list keep you from trying this tender cake; you probably have most of the items on hand in your pantry already. Ingredients:
cooking spray |
4 teaspoons all-purpose flour |
1 cup chopped pitted prunes |
3/4 cup water |
1 cup packed brown sugar |
1/2 cup butter or stick margarine, softened |
1/2 cup egg substitute or 3 large egg whites |
2 cups all-purpose flour |
1 1/2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground nutmeg |
1 teaspoon ground allspice |
1/2 teaspoon salt |
2/3 cup low-fat buttermilk |
1/4 cup (2 ounces) 1/3-less-fat cream cheese |
3 tablespoons butter or stick margarine |
1 tablespoon grated lemon rind |
1 tablespoon fat-free milk |
1 1/2 teaspoons vanilla extract |
3 cups sifted powdered sugar |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; dust each with 2 teaspoons flour.
3. Place the prunes and water in a small saucepan, and bring to a boil. Remove from heat; cover and let stand 10 minutes. Drain.
4. Beat brown sugar and 1/2 cup butter at medium speed of a mixer until well-blended. Add egg substitute; beat well
5. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a bowl. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in prunes. Pour batter into prepared cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.
6. To prepare frosting, beat cream cheese and 3 tablespoons butter at medium speed of a mixer until smooth. Add rind, milk, and vanilla, and beat well. Gradually add powdered sugar, beating until smooth. Place 1 cake layer on a plate; spread with half of frosting. Top with remaining cake layer. Spread remaining frosting over top of cake. (Do not spread frosting on sides of cake.)
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