recipe serves 12

Polish fruit cake

7 each large egg
cup sugar
1 cup unsalted butter (2 sticks) - melted
1 Tbsp vanilla
7 Tbsp milk
cup self rising flour
24 each pitted frozen Italian prunes (1½ lbs)
powdered sugar

Preparation steps:
  1. Thaw the frozen plums.
  2. In a large bowl beat the eggs for 2 minutes. Add sugar and continue beating additional 2 minutes.
  3. While continue to beat the mix, add the melted butter, milk and vanilla and gradually add the flour.
  4. Oil a 10" x 14" baking dish. (Pyrex)
    Transfer the mix to the baking dish.
  5. Squeeze some of the liquids from each plum and arrange the plums on top of the cake mix.
  6. Bake at 370F for ½ hour. Cake is ready when the bottom is pale golden.
  7. Cool down and sprinkle powdered sugar.
Personal notes
I've learned this recipe from my close Polish friend, Margaret. Italian prunes are bountiful in late summer. Margaret pits the Italian prunes and freezes them for cakes she bakes throughout the year. Being the good friend she is, she stuffs my freezer with these wonderful Italian prunes as well.
Picture of recipe

Take note!
  • Measurement:
    1 cup = 8 oz = 226 gram butter