Pumpkin Prune Cake
|Soft shortening||2⁄3 Cup (10.67 tbs)|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||4 Teaspoon|
|Ground cloves||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Chopped cooked dried prune||1 Cup (16 tbs)|
Put shortening in mixing bowl.
Add sifted dry ingredients, 1/2 cup milk, pumpkin, and prunes.
Beat for 2 minutes.
Scrape bowl frequently during beating.
Add eggs and remaining milk; beat for 2 minutes longer.
Pour batter into two 8-inch square cake pans, greased and floured.
Bake in preheated moderate oven (375°F.) for about 40 minutes.
Let stand for 5 minutes; then turn out on racks to cool.
Frost if desired.