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How to make it

  • Combine prunes and water in 3 quart saucepan then heat until mixture comes to boil. Reduce heat then cover and simmer for 20 minutes or until prunes are very soft. Drain prunes and reserve 1/2 cup liquid. Allow to cool. Remove pits and grind or chop prunes very fine. Combine prunes, sugar, prune liquid, cardamom and salt in 2 quart saucepan. Stirring constantly cook uncovered for 10 minutes until mixture has consistency of thick jam. Stir in lemon juice and vanilla. Allow to cool. Preheat oven to 350. Grease two cake pans. Line each with round of waxed paper. In large bowl with electric mixer beat butter until creamy. Gradually add sugar and beat hard until mixture becomes light. Beat in eggs one at a time. Add vanilla. Sift together flour, baking powder and salt. Blend into creamed mixture alternately with light cream. Form dough into smooth ball. Divide evenly into 8 parts. Press 1 portion of dough into bottom of each pan in a thin even layer. Bake for 10 minutes. Allow to cool then turn onto wire racks to cool completely. Repeat process until 8 layers are baked. Spread 7 of the layers with about 1/2 cup prune filling. Stack layers together. Top with remaining layer. Cover cake and let stand 24 hours. For frosting combine powdered sugar, cream and vanilla until smooth. Spread top of cake with icing. Decorate with candied fruits and nuts.

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