| 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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