Yield: 6 servings
Measure | 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 |
\N \N | 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 1-½ 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