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.
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
How to Make It
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.)