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Prune Whip Spice Cake

  • Mixing Bowl (cake mix):
  • 2/14 cups sifted flour
  • 1 1/3 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • Add (to cake mix):
  • 1/2 cup crisco
  • 1/2 cup prune juice
  • 1/2 cup milk
  • After Beating (cake mix):
  • 2 eggs unbeaten
  • 1 teaspoon vanilla
  • Frosting (start):
  • 2 egg whites
  • 1 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup prune juice
  • 2 teaspoons lemon juice
  • 1/4 salt
  • Frosting (end):
  • 3/4 cup well-drained cooked prunes cut into tiny pieces
  • 2 tablespoons toasted almonds
Mix the specified ingredients in a mixing bowl, then add the crisco, prune juice, and milk.

Beat with an electric mixer at ow speed for a moment until the ingredients smooth out, then beat at medium speed for 1.5 minutes.

Add the eggs, and vanilla, then beat mix on medium again for another 1.5 minute period.

Grease and lightly flour two round pans (8 to 9 inches) then slowly pour the mix into the pans evenly distributed to each pan.

Bake at 375 degrees. If your pan is 8 inches, bake for 30-35 min. If your pan is 9 inches, bake 25 to 30 min. Cool and Frost.

Frosting: Mix egg whites, brown sugar, corn syrup, prune juice, lemon juice, and salt in top of a double boiler. Cook over boiling water, beating constantly with mixer or beater until mixture stands in peaks. Remove from heat. Continue beating for 2 minutes. Add finely cut prunes, and almonds.

Apply frosting to cake after cake is cooled and enjoy!
Submitted by Sandra Callahan Apr 8, 2013
15 min 30 min 45 min
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