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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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 179 (24%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||26 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 359.3mg||111 %|
|Sodium 292.8mg||10 %|
|Potassium 138.7mg||4 %|
|Total Carbohydrate 135.4g||40 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 134.9g|
|Protein 10.8g||15 %|
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Calories per serving: 746
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