Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 c All-purpose flour, sifted 1/2 c Shortening
1 1/3 c Sugar 1/2 c Prune juice, drained from
2 ts Baking powder -cooked prunes
1/4 ts Baking soda 1/2 c Milk
1 ts Salt 2 ea Eggs
1/2 ts Cinnamon 1 ts Vanilla
1/4 ts Nutmeg Prune butter frosting
1/4 ts Allspice -(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 1-1/2 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

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