Recipe Archives->Cakes->Prune 07

Prune Nut Cake
                                                                                
1 cup sugar
3/4 cup butter
3 eggs
3 tablespoons sour cream
1 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoons allspice
2 cup all-purpose flour
dash of salt
1 cup nuts, chopped
1 cup pitted cooked prunes, chopped (if cooked, save 3 tablespoons juice)
1 teaspoons vanilla extract
Cake Filling 

Cream sugar and butter. Beat eggs and drop in, one at a time, beating
well after each addition. Mix baking soda with sour cream and add
to butter mixture.  In another bowl, sift flour four times with
cinnamon, allspice, and salt to make sure spices are thoroughly
blended. Add to butter mixture. Add nuts, prunes (plus reserved
prune juice. If you used precooked prunes, use 3 tablespoons water),
and vanilla extract. Mix ingredients. Bake in two 8-inch greased
and floured cake pans.  Bake at 350 F for 20 to 25 minutes (don't
overbake). Test with wooden toothpick.  Cake is done when toothpick
comes out clean. Cool on wire rack before frosting.


Cake Filling
                                                                                
1 cup sugar
2 tablespoons butter
1 cup nuts, chopped
2 eggs, beaten
Few grains salt
1 cup cooked, chopped prunes (plus 3 tablespoons prune juice)

Combine all ingredients in a medium saucepan. Cook over medium heat,
stirring often. When thick enough for spreading, spread between
layers and on top and sides of cake. This is a rich cake, so cut
into thin slices.

Printable version: prune07.txt.