*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   c            All-purpose flour, sifted
    1 1/3   c            Sugar
    2       ts           Baking powder
      1/4   ts           Baking soda
    1       t            Salt
      1/2   ts           Cinnamon
      1/4   ts           Nutmeg
      1/4   ts           Allspice
      1/2   c            Shortening
      1/2   c            Prune juice, drained from
                         -cooked prunes
      1/2   c            Milk
    2       ea           Eggs
    1       t            Vanilla
                         Prune butter frosting
                         -(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
                    - - - - - - - - - - - - - - - - - -