Pumpkin Prune Cake Recipe
Ingredients
| 2/3 cup soft shortening | ||
| Cake flour | 2 1/2 Cup (16 tbs), sifted | |
| Baking powder | 4 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 teaspoon each of ground cloves and ginger | ||
| Ground cinnamon | 2 Teaspoon | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| 1 cup chopped cooked dried prunes | ||
| Eggs | 2 | |
Directions
Put shortening in mixing bowl.
Add sifted dry ingredients, 1/2 cup milk, pumpkin, and prunes.
Beat for 2 minutes.
Scrape bowl frequently during beating.
Add eggs and remaining milk; beat for 2 minutes longer.
Pour batter into two 8-inch square cake pans, greased and floured.
Bake in preheated moderate oven (375°F.) for about 40 minutes.
Let stand for 5 minutes; then turn out on racks to cool.
Frost if desired.
Add sifted dry ingredients, 1/2 cup milk, pumpkin, and prunes.
Beat for 2 minutes.
Scrape bowl frequently during beating.
Add eggs and remaining milk; beat for 2 minutes longer.
Pour batter into two 8-inch square cake pans, greased and floured.
Bake in preheated moderate oven (375°F.) for about 40 minutes.
Let stand for 5 minutes; then turn out on racks to cool.
Frost if desired.
Chef
