Prune-Spice Cake with Cream Cheese Frosting

Cooking Light
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.
16 servings (serving size: 1 slice)

Ingredients

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Cake:
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
Frosting:
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

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.)

Created date

May 2004

Nutritional Information

Calories 322
Caloriesfromfat 26 %
Fat 9.3 g
Satfat 5.6 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 3.6 g
Carbohydrate 57.8 g
Fiber 1.5 g
Cholesterol 24 mg
Iron 1.7 mg
Sodium 301 mg
Calcium 64 mg