Ingredients
Unsalted butter, room temperature, for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup pitted prunes (dried plums)
2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
1 cup low-fat buttermilk
3 large eggs
1 cup coarsely chopped walnuts
Confectioners’ sugar, for dusting (optional)
Preparation
Preheat oven to 325 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside.
Bring a small saucepan of water to a boil; remove from heat, and add prunes. Cover, and let soak 10 minutes. Drain prunes and finely chop; set aside.
Meanwhile, in a large bowl, whisk together flour, granulated sugar, cinnamon, cloves, nutmeg, salt, and baking soda; set aside. In a medium bowl, whisk together oil, buttermilk, and eggs. Add oil mixture to flour mixture; mix just until combined. Stir in prunes and nuts.
Spoon batter into prepared pan, and bake until a toothpick inserted in center of cake comes out clean and the cake has pulled away completely from sides of the pan, 1 hour and 45 minutes to 2 hours.
Immediately invert onto a cooling rack; let cool completely. Dust with confectioners’ sugar, if desired.
