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Measurements

PRUNE CAKE

From Des Moines, Iowa Register

  • 1 cup granulated sugar
  • 3/4 cup solid shortening
  • 2 Tbs. hot water
  • 3 eggs
  • 2 cups flour
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp.nutmeg
  • 1 tsp. baking soda
  • 4 Tbs. milk
  • 1 Tb. lemon juice or vinegar
  • 4 Tbs. prune juice
  • 2 cups chopped cooked, pitted prunes

Preheat oven to 350 F. Grease and lightly flour 2 round layer pans. Cream sugar and shortening. Beat in water and eggs. Sift together flour and other dry ingredients and add to batter. Combine: milk and lemon juice or vinegar to make sour milk. (It will curdle). Blend in prune juice, sour milk and prunes. Pour into prepared pans and bake 30-40 mins.Cool, remove from pans and frost with Caramel frosting below. Cake will get better the longer it sits.

CARAMEL FROSTING:

Heat: 1/4 cup milk, 1/4 cup brown sugar and 2 Tbs. butter, stirring until butter is melted. Add dash of salt. Cool. Mix in 1 cup or more powdered sugar and extra mil until mixture reaches a desired consistency. Put on the cake and enjoy!


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