Ingredients
1 CUP BUTTERMILK
2 CUPS PLAIN FLOUR
1 1/2 CUPS GRANULATED SUGAR
1 CUP SHORTENING
1 JUNIOR-SIZED JAR PRUNES(OR 3/4
CUP COOKED,MASHED PRUNES)
1 CUP WALNUTS
3 EGGS
1/2 TEASPOON SALT
1 TEASPOON BAKING SODA
1 TEASPOON CINNAMON
1/2 TEASPOON ALLSPICE
1/2 TEASPOON CLOVES
1/2 TEASPOON NUTMEG
1/2 TEASPOON GINGER
1 TEASPOON VANILLA
Preparation
PREHEAT OVEN TO 325 DEGREES. PREPAR 13X9 BAKER-LIGHTLY GREASE AND DUST WITH FLOUR. COMBINE ALL DRY INGREDIENTS AND SIFT INTO LARGE BOWL. ADD BUTTERMILK, SHORTENING, VANILLA, PRUNES AND EGGS. MIX ON MED-HIGH SETTING FOR 2 MINUTES, THEN ADD NUTS AND FOLD IN UNTIL EVENLY DISTRIBUTED. BAKE IN PREHEATED OVEN FOR 35 MINUTES OR UNTIL CAKE TESTER REMOVED CLEAN. REMOVE FROM OVEN AND PREPARE ICING. BUTTERMILK ICING: 1 CUP SUGAR 1/2 CUP BUTTERMILK 1/4 CUP MARGARINE 1/2 TEASPOON BAKING SODA 1/2 TEASPOON VANILLA BOIL ALL INGREDIENTS IN ICING FOR 1 MINUTE,STIRRING CONSTANTLY, POOR OVER HOT CAKE.
MAY SERVE WARM. BEST WHEN COOLED. REFRIGERATE AND MAY EAT COLD–YUMMM!!
