1 cup boiling water
1 cup cut-up uncooked prunes
2 cups Gold Medal flour (if using self-rising flour, decrease baking soda to 1/2 tsp. and omit salt)
1 1/2 cups sugar
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. vanilla
1/2 cup salad oil
1 cup chopped nuts
Pour boiling water over prunes; let stand 2 hours.
Heat oven to 350F. Grease and flour baking pan, 13x9x2". Into large mixer bowl, measure prune mixture and remaining ingredients.
Blend 1 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Pour batter into pan.
Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.
Heat oven to 400F. Fill paper-lined muffin cups 2/3 full with batter. Bake 20 to 25 minutes.
Makes 24 cupcakes
Orange Prune Cake: Add 2 tbsp. grated orange peel to batter; frost cooled cake with an orange butter icing.