Title: Prune Whip Spice Cake with Prune Butter Frosting
Categories: Cake Dessert
Yield: 6 Servings

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 cooked prunes
1/2	c	Milk
2		Eggs
1	ts	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

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