When I was in high school, I worked at a packing shed when the prunes were on. I like them fresh, dried, or even canned, but best of all in a prune cake. Last week I picked a bucket of ripe, juicy, Italian prunes and could hardly wait to make my Prune Cake Supreme, a recipe I coaxed out of a dear friend, Clarissa Burr, from Homedale, Idaho.

She is long-since deceased, but I think of her every fall when I make this yummy treat. It has become a favorite of my family. Remember though, the prunes need to be quite ripe, green ones hardly fill the bill. If you have canned prunes on hand, they will do. Just be sure to cut them in small chunks. No need to boil them, just use the prunes and 1 cup of the rich thick juice. Aunt Helen’s Caramel Frosting really tops this off.

Prune Cake Supreme
Boil: 2 cups of pitted, diced prunes, 1 cup water and 1/2 c. sugar. Boil for a couple of minutes, then set off stove to cool.

Cream together: 1 1/2 cups sugar, 3 eggs, 1 tsp vanilla then slowly add 1 cup oil and continue beating until well mixed.

In another bowl, sift together: 2 1/2 cups flour (sometimes I use half whole wheat), 1 1/4 tsp baking soda, 1 tsp salt (scant), 1 tsp cinnamon, 1 tsp nutmeg and 1/2 tsp cloves.

Add dry ingredients to wet, then add 1 cup chopped nuts and 1/2 cup raisins. Bake in a greased 9x13” Pyrex pan @ 325 for 40 to 45 minutes.

Aunt Helen’s Caramel Frosting
In a small pan put 2 tbsp sugar, and heat on medium-high until it turns a golden brown. Stir continually so it doesn’t burn. Then add 1/4 cup water and let it boil for another minute or 2.

Remove from heat and let it cool until lukewarm. Add 2 tbsp butter, 2 tbsp cream or canned milk and just 1/4 tsp vanilla. Gradually add 1 lb powdered sugar, beating with a small hand mixer. Enjoy!