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

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