Prune Whip Spice Cake with Prune Butter Frost

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1/2 c Shortening
1/4 ts Nutmeg
2 1/4 c All-purpose flour, sifted
Prune butter frosting
2 Eggs
1 ts Salt
1/4 ts Allspice
1/2 c Prune juice, drained from
1 ts Vanilla
2 ts Baking Powder
1/2 c milk
1/4 ts Baking soda
1 1/3 c Sugar
1/2 ts Cinnamon

Original recipe makes 6 Servings



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. Hanfords Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93

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