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2 c Water
2 1/2 c Sugar
3 lg Eggs
1 ts Ground cardamom
1 1/4 c Sugar
2 lb Prunes
1 c Butter
1 c Icing sugar
3 c Flour; (up to 4)
1 ts Almond extract
3 ts Baking Powder
1/2 c milk
1/2 ts Vanilla

Original recipe makes 1 servings



DOUGH: make a soft dough from the eight first ingredients let rest for 15 minutes. roll out very thin good for cutting out 6 rounds 9 circles. bake them in 375f for 12 to 15 minutes or start golden brown. FILLING: boil prunes in water until soft, put in food processor ( check for stones) with rest of ingredients procese well. move mix to pot and reheat very slow ( or in a double boiler) Spread between layers put one on top of the other and sprinkle with icing sugar SERVE THIN LAYERS CAKE IS VERY RICH Posted to JEWISH-FOOD digest by Joyce Rosenfield on Aug 03, 1998,

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