**Here is my recipe for @caprunes recipe contest: " Philippine Pork Prune Pancit " 

Filled with decadent California Prunes, Ground Pork Sausage, Shrimp, Sweet Onions, Sweet Red Peppers, Red Cabbage, Sweet Ginger, Garlic, nestled on a bed of warm  Pancit Noodles and topped with soft boiled eggs. With that extra touch of flavorful Plum Prune Ginger Sauce. 

@caprunes @nocrumbsleft #caprunes #nocrumbsleft 

*Recipe can be located on my link found on my Instagram page above, my blog.

RECIPE:  Philippine Pork Prune Pancit

Servings:  4-6 servings,

INGREDIENTS:

(Pancit)-

4 tablespoons peanut oil, divided,

10-ounces ground pork sausage,

2 cups (1 medium size), sweet onion, finely sliced,

2 cups red cabbage, finely sliced,

1-1/2 cups(3 medium size) sweet red peppers, finely sliced,

1 cup *California prunes, coarsely chopped,

2 garlic cloves, minced,

1 tablespoon ginger root, peeled and minced,

1 teaspoon ground white pepper,

1/2 teaspoon salt,

2 pound package large shrimp, raw, peeled, deveined, tail-off, (30-count),

1 package (8-oz.) pancit or vermicelli rice noodles, 

4 1/2 cup chicken broth, divided,

2 tablespoons cornstarch,

2 tablespoons teriyaki sauce,

2 tablespoons plum sauce,

1 tablespoon ginger syrup, 

6 soft boil eggs, sliced, (for garnish),

DIRECTIONS:

1.)   Heat 2 tablespoons peanut oil in a large wok, or deep sided heavy-duty skillet, over medium-high heat.

Add ground pork sausage, cook 2 to 3 minutes, or until partially cooked, keeping meat finely crumbled and tossing and stirring as needed. Add remaining 2 tablespoons peanut oil, sweet onion, red cabbage and red pepper and cook an additional 2 minutes longer, or until sausage is no longer pink and vegetables are tender, tossing and stirring as needed. Decrease heat level to medium heat, add prunes, garlic, ginger root, white pepper, salt and shrimp, cook an additional 2 minutes longer, or until shrimp is partially cooked; reduce heat to lowest heat level, and let combination keep warm, stirring and tossing as needed, making sure shrimp does not over cook. 

2.)   Meanwhile, meat, vegetable, prune and shrimp combination is keeping warm, prepare pancit or vermicelli noodles and sauce. In a large stock pot or Dutch oven, add 2 1/2 cups chicken broth, also add enough water with broth till it measure up to 2-inches from top edge, bring broth and water to a full boil. Add noodles, cook according to package instructions and drain cooked noodles. place noodles in a large serving bowl. 

3.)   Prepare sauce. In a small bowl, whisk cornstarch and remaining 2 cups chicken broth until combined, Add mixture into a medium saucepan, heat over medium-high heat, whisk to add teriyaki sauce, plum sauce and ginger syrup to chicken broth, cook for 2 to 3 minutes, or until sauce thickens, whisking constantly. Pour sauce into serving bowl . 

4.)   Prepare, assemble  and serve. In six individual serving bowls, add even amounts of noodles, then spoon or ladle even servings of sausage, vegetable, prune and shrimp over noodles; then also spoon or ladle even portion of sauce over top. Complete by garnishing 2 slices of soft boiled eggs onto side of each bowl. Serve and enjoy.  

My Recipe: Bahama Cake & Rum Buttercream Frosting

Bahama Black Cake & Rum Buttercream Frosting

Yields:  Two 9-inch cakes (24-servings),

INGREDIENTS:

(cake-)

1 pound (2-1/2-cups) California Prunes dried pitted,

1 pound (2-1/2 -cups) Dark Cherries dried pitted,

1 pound (2-3/4-cups) Golden Raisins,

1 pound (2-3/4-cups) Tangerines dried and coarsely chop

1 pound (4-sticks) unsalted butter, softened,*plus extra for greasing pans,

1 pound (3-1/2-cups) dark brown sugar,

8 large eggs, room temperature,

3-1/3 cups all-purpose flour, 

1-1/2 tablespoons baking powder,

2 teaspoons freshly grated tangerine/or orange peel,

1 teaspoon freshly grated nutmeg,

1 teaspoon ground cinnamon,

1 tablespoon pure vanilla extract,

2 teaspoons molasses,

(frosting)-

1 cup (2-sticks, 1/2-pound) unsalted butter, softened,

1-1/2 tablespoons cherry rum, or dark rum,

1 pound (4-cups) powdered sugar,

1-2 tablespoons half-n-half, (if needed),

DIRECTIONS:

1.)   Combine in a large container with lid, dried fruits; prunes, cherries, golden raisins and tangerines, toss to mix. Pour in cherry rum and dark or golden rum and toss to combine rum with dried fruits. Cover container with lid and let soak for at least 2 hours. If over night soaking, place in refrigerator.

2.)   Heat oven to 325 degrees F.  With extra butter, grease sides and bottom of two 9-inch springform pans, with removeable rim.  Line the bottoms and sides of both with parchment paper; set aside. Drain the rum soaked dried fruits. Reserve 1-1/3 cups drain dried fruits for garnish later use and reserve drained rum for later use; set aside. Transfer the remaining drained dried fruits into a blender or food processor, and blend or pulse fruits well. 

3.)   In an extra-large bowl, beat pound of softened butter over medium speed with electric mixer until blended and creamy. Add brown sugar, continue beating until blended and smooth. Beat in eggs, one-at-a-time, until combined. Using a large spoon, mix in processed soaked dried fruit mixture until combined. 

4.)   In an additional, large bowl, mix flour, baking powder, grated tangerine peel, grated nutmeg and cinnamon until combined. Add dry ingredients, one-cup-at-a-time, into wet buttered ingredients, and beat from low to medium speed with electric mixer until blend and all dry ingredients have been added and blended to form cake batter. Add vanilla extract and molasses to cake batter, continue beating over medium speed until blended. Spoon to divide cake batter evenly into prepared pans. 

5.)   Bake cakes for 45 to 55 minutes, or until cakes are set and toothpicks inserted into centers comes out clean. Place hot cakes onto wire racks, pour 1/4 cup reserved rum over top of each evenly, of the hot cakes and let cakes both cool completely. 

6.)    Meanwhile, cakes are both cooling completely, prepare rum buttercream frosting. In an additional large bowl, beat 1 cup softened butter and 1-1/2 tablespoons cherry rum over medium speed, with an electric mixer until creamy.  Add in powdered sugar, one-cup-at-a-time, continue beating over low speed increasing to medium speed, until rum buttercream frosting is creamy and smooth. Add extra half-n-half, one tablespoon at-a-time, and continue beating, only if frosting texture needs a better spreading consistency to form. Remove cooled cake from rims and springform pans, carefully remove parchment paper and transfer both cakes each onto cake serving plates. Spoon and spread even portions frosting over tops of each cake. For optional garnish, top edges of each cake with reserved fruit.  Each cake serves 12 sliced wedges.