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ORANGE PRUNE CAKE
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Source: Kate Smith
| 2 1/2 cups | sifted Swans Down Cake Flour |
| 2 teaspoons | Calumet Baking Powder |
| 1/4 teaspoon | salt |
| 11/2 teaspoons | grated lemon rind |
| 1 tablespoon | grated orange rind |
| 2/3 cup | butter or other shortening |
| 1 1/2 cups | sugar |
| 3 | eggs, unbeaten |
| 2 tablespoons | lemon juice |
| 5 tablespoons | orange juice |
| 2 tablespoons | water |
Sift flour once, measure, add baking powder and salt, and sift together three times. Add lemon and orange rinds to butter, and cream thoroughly; add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add flour alternately with combined fruit juice and water, a small amount at a time, beating after each addition until smooth. Bake in two greased 9-inch layer pans in moderate oven (375° F.) 20 minutes. Spread Prune over cake.
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