2 1/4 c All-purpose flour, sifted
1 1/3 c Sugar
2 ts Baking powder
1/4 ts Baking soda
1 ts Salt
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice
1/2 c Shortening
1/2 c Prune juice, drained from
-cooked prunes
1/2 c Milk
2 Eggs
1 ts Vanilla
Prune butter frosting
-(recipe below)
Sift together flour, sugar, baking powder, baking soda, salt and spices
into large bowl of electric mixer. Add shortening, prune juice and milk.
Beat with electric mixer for 1-1/2 minutes on slow or medium speed. Scrape
bowl and beaters; mix well. Add eggs and vanilla. Beat for 1-1/2 minutes
more on slow or medium speed. Scrape and mix again. Stir once around bowl
with spoon. Pour batter into two 8-inch layer cake pans which have been
greased and floured. Bake in a 350 degree F. oven for 25 to 30 minutes.
Frost with Prune Butter Frosting.
PRUNE BUTTER FROSTING: 6 Tbsp butter or margarine 3 cups confectioners’
sugar, sifted 3/4 tsp lemon juice 4 to 4-1/2 Tbsp prune juice 1 tsp grated
lemon rind salt, dash 1/2 cup prunes, cut-up, cooked, well-drained 2 Tbsp
chopped nuts Cream butter or margarine in large bowl of electric mixer. Add
sugar alternately with juices; beat until well blended. Add grated rind and
salt. Beat until frosting is of good spreading consistency. Fold in prunes
and nuts. This cake and frosting will freeze.
Yields
6 Servings