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MOCHA PRUNE CAKE
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Source: Kate Smith
| 2 1/2 cups | sifted Swans Down Cake Flour |
| 3/4 teaspoon | Calumet Baking Powder |
| 1 teaspoon | soda |
| 1/4 teaspoon | salt |
| 1 teaspoon | cloves |
| 1 teaspoon | allspice |
| 1 teaspoon | cinnamon |
| 1/2 cup | butter or other shortening |
| 1 1/2 cups | sugar |
| 2 | eggs, well beaten |
| 1 cup | cooked prunes, seeded and coarsely cut |
| 1 cup | sour milk or buttermilk |
Sift flour once, measure, add baking powder, soda, salt, and spices, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and prune pulp. Add flour, alternately with milk, a small amount at a time, beating well after each addition. Bake in two greased 9-inch layer pans in a moderate oven (375° F.) 25 to 30 minutes. Spread Fluffy Coffee Frosting between layers and on top and sides of cake.
To vary the recipe, spread Caramel Frosting between layers and on top and sides of cake. Garnish with border of chopped walnut meats and halves of cooked prunes. Or serve unfrosted with whipped cream
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