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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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) |
Directions:
1. 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.
2. Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
3. 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.
4. 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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