Prune-Spice Cake with Cream Cheese Frosting
Yield: 16 servings (serving size: 1 slice)
a.. Cake:
b.. Cooking spray
c.. 4 teaspoons all-purpose flour
d.. 1 cup chopped pitted prunes
e.. 3/4 cup water
f.. 1 cup packed brown sugar
g.. 1/2 cup butter or stick margarine, softened
h.. 1/2 cup egg substitute or 3 large egg whites
i.. 2 cups all-purpose flour
j.. 1 1/2 teaspoons ground cinnamon
k.. 1 teaspoon baking soda
l.. 1 teaspoon baking powder
m.. 1 teaspoon ground nutmeg
n.. 1 teaspoon ground allspice
o.. 1/2 teaspoon salt
p.. 2/3 cup low-fat buttermilk
q.. Frosting:
r.. 1/4 cup (2 ounces) 1/3-less-fat cream cheese
s.. 3 tablespoons butter or stick margarine
t.. 1 tablespoon grated lemon rind
u.. 1 tablespoon fat-free milk
v.. 1 1/2 teaspoons vanilla extract
w.. 3 cups sifted powdered sugar
Preparation
Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; dust each
with 2 teaspoons flour.
Place the prunes and water in a small saucepan, and bring to a boil. Remove
from heat; cover and let stand 10 minutes. Drain.
Beat brown sugar and 1/2 cup butter at medium speed of a mixer until
well-blended. Add egg substitute; beat well
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.
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.)
Nutritional Information
Calories: 322 (26% from fat)
Fat: 9.3g (sat 5.6g,mono 2.6g,poly 0.4g)
Protein: 3.6g
Carbohydrate: 57.8g
Fiber: 1.5g
Cholesterol: 24mg
Iron: 1.7mg
Sodium: 301mg
Calcium: 64mg
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