Prune whip spice cake with prune butter frost
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | All-purpose flour, sifted |
| 1⅓ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Allspice |
| ½ | cup | Shortening |
| ½ | cup | Prune juice, drained from cooked prunes |
| ½ | cup | Milk |
| 2 | eaches | Eggs |
| 1 | teaspoon | Vanilla |
| Prune butter frosting (recipe below) | ||
Directions
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 1-½ minutes on slow or medium speed. Scrape bowl and beaters; mix well. Add eggs and vanilla. Beat for 1-½ 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 ¾ tsp lemon juice 4 to 4-½ Tbsp prune juice 1 tsp grated lemon rind salt, dash ½ 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.
Source: Florence P. Hanford's Television Kitchen Meals, 1964.
Shared by: June Hoffman, 9/93