Italian prunes are one of those seasonal fruit with such a short season, if you blink you might miss it. When they appeared in the market last week, I bought a big bag full and worried about what I would do with them later. I had drooled over a plum-almond cake on one of my favorite blogs, Food on Fifth, in the summer. Then as if Teresa Bkackburn was reading my mind, she published an Italian prune tart recipe. Because I couldn’t choose one recipe over the other, I blended both to create a cake to serve at a luncheon I was hosting. So was born Italian Prune-Almond Cake complete with the prunes soaking in Amaretto first. Love at first bite. A prune-studded beauty with the triple layers of almond flavoring shining through. I doubled the original recipe to serve a large group.