PUMPKIN AND PRUNE LOAF CAKES
1 cup (2 sticks) butter, softened
1 1/4 cups granulated sugar
2 tablespoons grated orange zest
2 large eggs, at room temperature 1
cup plain canned pumpkin
1 cup pitted prunes, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2cup milk
confectioners' sugar, to dust
Preheat the oven to 325°F. . Butter two 8 x -1-Inch loaf pans. Line with
aluminum foil, letting the edges overhang. Butter the foil. . Beat the
butter, sugar, and orange zest in a large bowl with an electric mixer at
medium speed until creamy .. Add the eggs, one at a time, until just blended
after each addition .. With mixer at low speed, gradually beat in the
pumpkin, prunes, flour, baking powder, and salt, alternating with the
milk. . Spoon the batter into the prepared pans .. Bake for 50-60 minutes,
or until a toothpick inserted into the centers comes out clean .. Cool the
loaves in the pans for 15 minutes. Using the foil as a lifter, remove the
loaves from the pans. Carefully remove the foil. Cool the loaves completely
on racks. Dust with the confectioners' sugar.
Makes two 8 x 4-incb loaoes Prep: 15 min. Cooking: 50-60 min. Level. 1 .
Keeps: 2-3 days
Reader's Digest Cakes
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