Stanford Hospital Prune Cake Recipe
Ingredients
| Shortening | 1/2 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 6 , separated | |
| All purpose flour | 3 Cup (16 tbs) | |
| 2 teaspoons each baking powder and soda | ||
| 1 teaspoon each salt, cinnamon and ground cloves | ||
| 1/2. teaspoon nutmeg | ||
| 2 1/4 cups finely chopped moist-pack pitted prunes | ||
| Nuts | 1/2 Cup (16 tbs), chopped | |
| Buttermilk | 1/2 Cup (16 tbs), mixed | |
| Lemon juice | 1 Tablespoon | |
| Sweetened whipped cream | ||
Directions
Cream the butter and sugar well.
Add the egg yolks, and beat smooth.
Sift the flour, measure, then sift with the baking powder, soda, salt, and spices.
Coat the prunes and nuts with some of the flour mixture; reserve.
Add remaining flour mixture a little at a time, alternately with the milk, to the butter mixture, beating smooth.
Then mix in the lemon juice, prunes, and nuts.
Beat egg whites stiff and fold into the batter.
Pour into three greased and floured 9-inch round layer cake pans.
Bake in a 375° oven about 30 minutes, or until a toothpick inserted comes out clean.
Add the egg yolks, and beat smooth.
Sift the flour, measure, then sift with the baking powder, soda, salt, and spices.
Coat the prunes and nuts with some of the flour mixture; reserve.
Add remaining flour mixture a little at a time, alternately with the milk, to the butter mixture, beating smooth.
Then mix in the lemon juice, prunes, and nuts.
Beat egg whites stiff and fold into the batter.
Pour into three greased and floured 9-inch round layer cake pans.
Bake in a 375° oven about 30 minutes, or until a toothpick inserted comes out clean.
Chef
