Coast to Coast Holiday Cake

Prep Time 20 minutes    Cook Time 1 hour 50 minutes     Serves 14

Ingredients

No-stick cooking spray

Filling:

1 1/2 cups (about 9 ounces) pitted dried plums (prunes)
1/2 cup water
1 teaspoon ground cinnamon
2/3 cup chopped walnuts

Batter:

3/4 cup butter, softened
1 1/4 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups fresh cranberries or frozen cranberries, thawed
1/2 cup (3 ounces) chopped pitted dried plums (prunes)

Topping:

1/3 cup chopped walnuts
1/4 cup sugar
1/2 teaspoon ground cinnamon

Directions

Heat oven to 325ºF. Lightly coat 9 x 3-inch springform pan with cooking spray; set aside.

Filling:

In food processor or blender, process dried plums, water and cinnamon until almost smooth, pulsing on and off and scraping sides of container as needed. Stir in walnuts; set aside.

Batter:

In mixer bowl, beat together butter and sugar until creamy. Beat in eggs, sour cream and vanilla until well mixed. In separate bowl, combine flour and baking powder; stir in cranberries and dried plums, tossing to coat. Add to butter mixture, mixing just until dry ingredients are incorporated. Spread half of Batter in pan. Cover evenly with Filling. Spread remaining Batter over Filling; set aside.

Topping:

In small bowl, combine walnuts, sugar and cinnamon. Sprinkle evenly over top of cake. Bake in center of oven 1 hour, 40 minutes to 1 hour, 50 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 30 minutes. Remove side of pan. Cut into wedges and serve warm or at room temperature.

Nutritional Information

Calories

446

Cholesterol

79mg

% of Calories from Fat

40%

Total Fat

20g

Sodium

198mg

Carbohydrates

62g

Protein

6g

Fiber

3g

Potassium

125mg