Dutch Prune And Pecan Cake - cooking recipe

Ingredients

3/4 cup confectioners' sugar
1 tablespoon confectioners' sugar
1/3 cup self-rising flour
1 teaspoon baking powder
2/3 cup butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
For the topping
20 prunes, pitted
6 ounces pecan halves
1/3 cup sugar
1 teaspoon cinnamon

Preparation

Preheat oven to 360 degrees and butter a 9 in non-stick round baking pan.
Mix the confectioner's sugar, the flour and baking powder in a large bowl. Make a well in the middle.
Add the rest of the cake ingredients to the well and mix very well with a wire whisk or electric mixer. Pour batter in prepared pan.
Arrange the prunes and pecan halves alternately around the top of the batter. Mix the sugar and cinnamon and sprinkle evenly on top of the cake.
Bake for 1 hour or until cake is nicely browned and golden at the edges.
Serve warm topped with whipped cream sprinkled with nutmeg, if desired.