Ingredients
4 cups whole wheat flour
2 t. soda
1 t. salt
2 c. chopped walnuts
1/4 t. nutmeg
1/4 c. rolled oats
Peel of 2 oranges and 2 lemons-grated
8 oz. pitted prunes-finely cut
2 cubes of butter
1/2 c. oil
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Sift together flour, soda, salt, and oats. Set aside. Mix prunes, citrus peel, nuts, and 1/4 c. of the flour mixture. In a large bowl cream butter and oil with sugar. Beat in eggs one at a time. Add flour mixture alternately with the fruit and buttermilk. Pour into greased and floured Bundt pan. Bake on lower rack at 300 degrees for 1 1/2 hours. Cool, frost with cream cheese frosting: 1 box powdered sugar 1/4 pound butter or margarine 1 8 oz. package cream cheese. 1 tsp. lemon flavoring
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards