Prune whip spice cake with prune butter frost

6 Servings

Ingredients

Quantity Ingredient
2¼ cup All-purpose flour, sifted
1⅓ cup Sugar
2 teaspoons Baking powder
¼ teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Allspice
½ cup Shortening
½ cup Prune juice, drained from cooked prunes
½ cup Milk
2 eaches Eggs
1 teaspoon Vanilla
Prune butter frosting (recipe below)

Directions

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 1-½ minutes on slow or medium speed. Scrape bowl and beaters; mix well. Add eggs and vanilla. Beat for 1-½ 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 ¾ tsp lemon juice 4 to 4-½ Tbsp prune juice 1 tsp grated lemon rind salt, dash ½ 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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