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Spicy Italian Prune-Plum Cake

2 c pitted and quartered Italian prune-plums, cooked until soft and cooled
1 c unsalted butter, softened
1 3/4 c granulated sugar
4 eggs
3 c sifted flour
1 ts cinnamon
1/2 ts ground cloves
1/2 ts ground nutmeg
2 ts baking soda
1/2 c milk
1 c walnuts, finely chopped

1/4 c unsalted butter
1/2 lb powdered sugar
1 1/2 tb unsweetened cocoa
pinch salt
2 to 3 tablespoons strong, hot Coffee
3/4 ts Vanilla

Butter and flour a 10-inch Bundt pan.

In a large bowl, cream butter and sugar together until light and
fluffy. Beat in eggs, one at a time, and continue to beat until
mixture is very light.

Sift flour with spices and soda. Add flour mixture to butter
mixture in thirds, alternating with the milk. Beat only to
incorporate the ingredients.

Stir in cooked prune-plums and walnuts. Turn into prepared pan
and bake in a preheated 350-degree oven 1 hour, or until cake begins
to shrink from sides of pan. Let cool in the pan 5 minutes before
unmolding onto a rack. Let cool completely before frosting.

To prepare the frosting: Cream butter. Add sugar and cocoa gradually,
stirring until well blended. Add salt.

Stir in coffee, a little at a time. Add just enough to make the
frosting a good spreading consistency. Beat until fluffy and add
vanilla, then frost cake.

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