Prune-Pecan Cake: Thanks to Betty Fleischer for this wonderful recipe. It's moist, spicy, full of nuts and it's easier than the prune armagnac cake! Before you go ahead, you might be interested in some changes I've made. First I don't bake at such a high temperature -- I go with regular cake temperature (350). Secondly, I use dried prunes that I've let sit in either bourbon or brandy for as long as I've got. Thirdly, I use the bourbon or brandy in place of the lemon juice. 1-1/2 cups sifted all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1-1/2 tsp nutmeg 1-1/4 cups pitted, stewed prunes (about 15 extra large prunes) Finely grated rind of 1 lemon 1-1/2 Tbs lemon juice 1/4 lb butter 1-1/2 cups sugar 2 eggs 2/3 cup buttermilk 1/2 lb (2-1/4 cups) pecans, cut or broken into large pieces Adjust rack 1/3 up from bottom of the oven. Preheat oven to 400. (I think this is too hot and I bake the cake at 350.) Butter a 9 x 3-1/2 inch tube pan and line the bottom with parchment, butter the paper. Dust all over with fine dry bred crumbs. (I don't bother with the parchment.) Sift together the flour, baking soda, salt and nutmeg. Set aside. Cut prunes in quarters or halves depending on how big they are. Let them drain on paper toweling. Mix lemon rind and juice and set aside. Cream the butter. Add sugar and beat well. Add eggs one at a time. Beat for 2 to 3 minutes. On lowest speed add about half the dry ingredients, then all of the buttermilk, and finally the remaining half of the dry ingredients, scraping the bowl as necessary and beating only until smooth after each addition. Remove from mixer and stir in lemon rind and juice, then the prunes and nuts. Turn the batter into the prepared pan. Rotate pan briskly to level batter. Bake about an hour until cake tester comes out dry and top springs back when lightly touched. Remove from oven and cool in pan on a rack for about 20 minutes. Cover with rack, invert, remove pan and paper. Finish cooling on rack, either side up. Cooled cake may be covered with confectioners sugar through a fine strainer.