Recipe by Vicki Chisholm, Copley, Ohio
Origin pre-1887 Germany/Austria
First place, Family Heirloom Recipe, 2017
Baking temperature: 325
Baking time: 45 minutes
Yield: 2- 8” round or a Bundt cake
Ingredients
- 1 ½ c sugar
- 1 t brown sugar (added after WWII)
- 3 eggs beaten
- 1 c Mazola (solid shortening was originally used, possibly even lard)
- 1 c buttermilk
- 1 t baking soda
- 2 c flour
- 1 t baking powder
- 1 t cinnamon
- 1 t nutmeg
- ¼ t cloves
- ¾ t salt
- 1 c boiled, pitted and chopped prunes
Syrup: (only made if butter was available, never made during the Great Depression, usually made after WWII)
- ½ c sugar
- ¼ c buttermilk
- 1 stick butter
- 1 t vanilla
Cooked Frosting: (only made if butter was available, never made during the Great Depression, usually made after WWII)
- 5 T flour
- 1 c milk
- 1 c sugar
- 2 sticks butter
- 2 t vanilla
Instructions
- Cream sugars, Mazola
- Add eggs, baking soda and buttermilk
- Sift flour, baking powder, salt, cinnamon, nutmeg, cloves
- Alternate prunes and flour last
- Divide in two round pans
- Make holes and drizzle syrup
Frosting: cook flour and milk until thick and creamy. Set aside. Beat sugar, butter, vanilla. Add cooled mixture. Beat until smooth
