Prune Cake With Porter

• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups cake flour, plus flour for dusting the pan
• 1 tablespoon cocoa
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup honey
• 2 large eggs
• 3/4 cup dark porter or stout
• 1 1/2 cups chopped pitted prunes
• 1 tablespoon grated orange zest

1. Preheat oven to 350 degrees.
2. Butter an eight- or nine-inch springform pan with a little of the softened butter, then dust it with flour.
3. Sift the remaining flour together with the cocoa, cinnamon, baking powder, baking soda and salt.
4. Set aside.
5. Beat the butter until it is fluffy.
6. Slowly beat in the honey.
7. Beat in the eggs one at a time and continue beating for one minute.
8. Stir the flour mixture in thirds, alternating with the porter or stout.
9. Fold in the prunes and orange zest.
10. Spread the mixture in the prepared pan and bake about 50 minutes, until a cake tester comes out clean.

butter, cake flour, cocoa, ground cinnamon, baking powder, baking soda, salt, honey, eggs, porter, prunes, orange zest

Taken from cooking.nytimes.com/recipes/10443 (may not work)