||Prune Whip Spice Cake with Prune Butter Frosting
||prune, cake, butter
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
1/2 c Milk
2 ea Eggs
1 ts Vanilla
Prune butter frosting
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