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1
Preheat oven to 350F.
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2
Spray tube pan with nonstick cooking spray.
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3
Place rolled oats in food processor or blender, and pulse until powdered.
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4
Place oats in large bowl, and combine with flour, cornmeal, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
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5
Set aside.
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6
Drain tofu, place in food processor and process until smooth.
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7
Add prune and pumpkin purees, and blend.
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8
Add sugar and vanilla.
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9
Blend until smooth.
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10
Fold tofu mixture into dry ingredients, and scrape batter into prepared pan.
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11
Bake 50 minutes, or until tester inserted in cake comes out clean.
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12
Set aside on rack to cool.
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13
To make Fudge Glaze: Combine arrowroot and cocoa in medium-sized bowl.
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14
Heat rice syrup in microwave or in small pan on stove for 30 seconds.
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15
Using wire whisk or fork, add syrup to cocoa mixture.
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16
Add vanilla and almond extracts, and blend thoroughly.
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17
Drizzle immediately over cooled cake.
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18
2 cups pitted prunes
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19
1 1/2 Tbs.
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20
pure vanilla extract
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21
3/4 cup water
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22
Place prunes and vanilla in food processor, and process for 30 seconds.
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23
Add water in steady stream through feed tube with motor running.
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24
Blend until smooth.
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25
Store prune puree in covered container in refrigerator; it will keep for at least three weeks.
