COOK with Elizabeth

Press, Volume XCIV, Issue 28130, 20 November 1956, Page 2

COOK with Elizabeth

Patricia’s Prune Cake Prune cakes have a delicious flavour all of their own and they make a pleasant change from the more usual run. Here is a particularly nice one— Patricia’s Prune Cake, which is very economical, too. Give it if you like a butter cream filling mixed with prune juice, small pieces of prune and chopped walnuts, or a lemon butter icing and filling, or just give it a mock cream filling as suggested below and a dusting of icing sugar. It is a delightful cake whichever way you finish

Patricia's Prune Cake.— 4oz prunes, 4oz butter, \'i cup sugar, 1 egg, 1 good cup flour. 3 teaspoon bicarbonate ol soda, j teaspoon cinnamon. Mock cream, 2 tablespoons butter, 2 tablespoons sugar, 1 tablespoon boiling water, 2 tablespoons milk, vanilla essence.

Cook the prunes slightly and remove the stones. Cut into pieces. Cream 4oz butter with half a cup of sugar. Add one egg and beat well. Sift in one good cup of flour, a pinch of salt, and teaspoon of soda. Add chopped prunes and mix well. Divide out between two buttered and floured sandwich tins and bake about 15 minutes in a moderate over—regulo 5 or 400 degrees. When cold, sandwich together with the following filling and dust the top with icing sugar:—cream two tablespoons of butter with two tablespoons of sugar. Add one tablespoon of boiling water and whisk until creamy. Whisk in two tablespoons of milk and a few drops of vanilla essence.