| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Icelandic | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Granulated sugar |
| 1 | c | Butter or margarine |
| 3 | Eggs | |
| 1/2 | c | Milk |
| 2 | ts | Almond flavouring |
| 1 | ts | Vanilla |
| 4 | c | Flour or more if needed |
| 3 | ts | Baking powder |
| 2 | lb | Prunes |
| 2 | c | Water |
| 2 1/2 | c | Granulated sugar |
INSTRUCTIONS
FILLING My mother-in-law is Icelandic and this is a recipe that was passed down from her grandmother. Whenever she has friends visiting from Iceland she serves then this and they comment on how much it reminds then of their youth. Although the calls for ground prunes (I try to forget this when I eat the cake) you can substitute your favourite jam. When you slice the cake it is very pretty seeing all the layers. Cream butter or margarine, add sugar gradually, add eggs one at a time. Add milk and flavoring. Sift dry ingredients, and add to the above mixture. Need in enough flour to make a soft "cookie" dough. Refrigerate dough for at least 1 hour Roll thin and bake in layered cake pan for appox 10 min (350 deg f) Tip: Roll the dough on the bottom of cake pan and put directly in the oven. Filling: Remove stones from prunes and grind the prunes. Combine with water and sugar. Boil mixture, being careful to stir frequently. You only boil this mixture for 5-7 minutes. Cool the mixture. To assemble, Spread one layer with prune filling, add second layer and continue until all layers are used. You should have 6-7 layers. Notes: If you want to put on an icing you can. Also, if you don';t want to use prunes you can substitute jam. Posted to EAT-L Digest 10 Apr 97 by Graham Jones (519)451-2500 Ext 2956 Fax: 519-452-6156 on Apr 11, 1997
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