Dottie's Prune Nut Cake
Published in: Texas Cooking
1 cup sugar
3/4 cup butter
3 eggs
3 tablespoons sour cream
1 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoons allspice
2 cup all-purpose flour
dash of salt
1 cup nuts -- chopped
1 cup pitted cooked prunes -- chopped (if you cooked them, save 3
tablespoons juice)
1 teaspoons vanilla extract
Cake Filling (recipe follows)
Cream sugar and butter. Beat eggs and drop in, one at a time, beating
well after each addition. Mix baking soda with sour cream and add to
butter mixture. In another bowl, sift flour four times with cinnamon,
allspice, and salt to make sure spices are thoroughly blended. Add to
butter mixture. Add nuts, prunes (plus reserved prune juice. If you used
precooked prunes, use 3 tablespoons water), and vanilla extract. Mix
ingredients. Bake in two 8-inch greased and floured cake pans. Bake at
350 F for 20 to 25 minutes (don't overbake). Test with wooden toothpick.
Cake is done when toothpick comes out clean. Cool on wire rack before
frosting.
Cake Filling
1 cup sugar
2 tablespoons butter
1 cup nuts, chopped
2 eggs, beaten
Few grains salt
1 cup cooked, chopped prunes (plus 3 tablespoons prune juice)
Combine all ingredients in a medium saucepan. Cook over medium heat,
stirring often. When thick enough for spreading, spread between layers
and on top and sides of cake. This is a rich cake, so cut into thin
slices.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/