|Prune pulp||2⁄3 Cup (10.67 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Sherry frosting||1 Cup (16 tbs)|
Chop unsweetened cooked prunes, measure correct amount, and set aside.
Sift together flour, all the spices, salt, and baking soda.
Set this aside, too.
Cream shortening until soft, then work in sugar, a little at a time, as thoroughly as possible.
Add eggs and beat very hard, then stir in the prune pulp.
Stir in flour combination and buttermilk, alternating them, and beginning and ending with flour.
Last of all, stir in the nuts.
Pour into a greased 10 inch tube pan and bake in a preheated 350° oven for SO to 60 minutes or until cake pulls away from the sides of the pan.
Cool about 10 minutes before turning out of pan.
Cool completely before covering with Sherry Frosting.