| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 6 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. Source: Florence P. Hanford's Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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