- 3/4 cup prunes, chopped
- 1/2 cup water
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 3/4 cup buttermilk
- Cream Frosting
- 6 to 8 whole sugar-coated prunes (optional)
- Combine prunes and water in a saucepan. Bring to a boil; cover and simmer 2 minutes. Drain; reserving 2 tablespoons juice for frosting. Set aside.
- Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
- Combine 1 cup flour and remaining dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Dredge prunes in remaining 1/2 cup flour; stir to coat well. Stir into batter.
- Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes: remove layers from pans, and cool completely. Spread Cream Frosting between layers and on top and sides of cake. Garnish with whole sugarcoated prunes, if desired.
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