Spicy Fruit-Nut Cake

1/4 cup butter, softened
1/2 cup sugar
1 egg
1 cup sifted all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
3/8 teaspoon ground cloves
3/8 teaspoon nutmeg
3/8 teaspoon ginger
3/4 cup buttermilk
1/2 cup cut-up pitted prunes, cooked or moist-pack
1/2 cup chopped walnuts
1/4 cup golden raisins

Frosting
3 oz. cream cheese, softened
1/2 teaspoon grated lemon rind
2 teaspoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon salt
Confectioner's sugar

Oven: 350 degrees

In a mixing bowl, cream together butter and sugar. Add egg and beat until light and fluffy. Sift flour and dry ingredients and add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in prunes (well-drained if cooked), nuts, and raisins.

Turn into a buttered 8-inch square pan and bake about 35-40 minutes, or until a toothpick inserted in center comes out clean. Remove from heat and cool in pan five minutes. Turn out onto wire rack and cool thoroughly. Cut in three lengthwise strips. Spread frosting between layers and on top and sides of cake. Servings depend on how the cake is cut.

Frosting: Beat all ingredients together until light and fluffy. Beat in enough confectioner's sugar to make a spreading consistency.

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