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Spanish Fruit Cake


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cup sifted flour
  • 1 1/2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. soda
  • 3/4 tsp. salt
  • 3/4 tsp. ground cloves
  • 3/4 tsp. nutmeg
  • 3/4 tsp. ginger
  • 1 1/2 cup buttermilk
  • 1 cup cooked or moist packed prunes, drained, pitted and chopped
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  • 1 cup chopped walnuts
  • 1/2 cup golden raisins

Cream Cheese Frosting:

  • 2 packages. cream cheese (3oz. each)
  • 1 tsp. grated lemon or orange rind
  • 4 tsp. lemon juice
  • 1 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 1-2 cup powdered sugar, sifted


Cream butter and sugar until light. Add eggs and beat until light and fluffy. Sift dry ingredients and add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in prunes, nuts and raisins. Turn into buttered bundt pan. Bake at 350 degrees F for 1 hour or until toothpick comes out clean. Allow to cool in pan 5 minutes before turning onto a wire rack to cool thoroughly. Spread on frosting.

For Frosting: Beat cream cheese with rind, lemon juice, vanilla and salt until light and fluffy. Add enough sugar to make right consistency to spread. Note: Canned apples or figs can be substituted for prunes in the cake.


By Robin from Washington, IA

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