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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Cakes 6 Servings

INGREDIENTS

2 1/4 c All-purpose flour, sifted
1 1/3 c Sugar
2 t Baking powder
1/4 t Baking soda
1 t Salt
1/2 t Cinnamon
1/4 t Nutmeg
1/4 t Allspice
1/2 c Shortening
1/2 c Prune juice, drained from
cooked prunes
1/2 c Milk
2 Eggs
1 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 534
Calories From Fat: 176
Total Fat: 19.6g
Cholesterol: 73.2mg
Sodium: 637.3mg
Potassium: 106mg
Carbohydrates: 82.1g
Fiber: 1.4g
Sugar: 45.7g
Protein: 7.6g


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