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1
Position rack in center of oven and preheat to 350F.
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2
Generously butter 10-inch (12-cup) tube pan.
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3
Sprinkle half of almonds into pan.
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4
Tilt to coat bottom and halfway up sides with nuts (do not tap out excess).
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5
Combine buttermilk, instant coffee, vanilla and almond extracts in small bowl.
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6
Stir until coffee dissolves.
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7
Sift flour, baking powder, baking soda, cinnamon, salt and ground cloves into medium bowl.
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8
Using electric mixer, cream butter and sugar in large bowl until light and fluffy.
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9
Add eggs 1 at a time, beating well after each addition.
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10
Slowly mix in dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients.
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11
Mix in prunes and orange peel.
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12
Pour batter into prepared pan.
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13
Sprinkle with remaining almonds.
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14
Bake until tester inserted into center of cake comes out clean, about 50 minutes.
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15
Cool 30 minutes in pan on rack.
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16
Turn cake out onto rack.
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17
Quickly turn upright onto platter and cool until just warm.
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18
Combine brown sugar, butter and cream in heavy small saucepan.
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19
Stir over medium-high heat until butter melts.
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20
Boil 2 minutes.
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21
Mix in instant coffee granules.
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22
Cool slightly.
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23
Drizzle glaze over cake.
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24
Garnish cake with orange slices and cinnamon stick if desired and serve warm or at room temperature.
