Stanford Hospital Prune Cake
|Butter/Shortening||1⁄2 Pound (1/2 Cup)|
|Sugar||2 Cup (32 tbs)|
|Eggs||6 , separated|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||2 Teaspoon|
|Ground cloves||1 Teaspoon|
|Finely chopped moist pack pitted prunes||2 1⁄4 Cup (36 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Buttermilk/Regular milk mixed with 1 1/2 teaspoons vinegar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Sweetened whipped cream||1 Cup (16 tbs)|
Cream the butter and sugar well.
Add the egg yolks, and beat smooth.
Sift the flour, measure, then sift with the baking powder, soda, salt, and spices.
Coat the prunes and nuts with some of the flour mixture; reserve.
Add remaining flour mixture a little at a time, alternately with the milk, to the butter mixture, beating smooth.
Then mix in the lemon juice, prunes, and nuts.
Beat egg whites stiff and fold into the batter.
Pour into three greased and floured 9-inch round layer cake pans.
Bake in a 375° oven about 30 minutes, or until a toothpick inserted comes out clean.