2 1/4 c All-purpose flour, sifted 1/2 c Shortening
1 1/3 c Sugar 1/2 c Prune juice, drained from
2 ts Baking powder -cooked prunes
1/4 ts Baking soda 1/2 c Milk
1 ts Salt 2 ea Eggs
1/2 ts Cinnamon 1 ts Vanilla
1/4 ts Nutmeg Prune butter frosting
1/4 ts Allspice -(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