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Pumpkin Prune Cake

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Ingredients
  Soft shortening 2⁄3 Cup (10.67 tbs)
  Sifted cake flour 2 1⁄2 Cup (40 tbs)
  Baking powder 4 Teaspoon
  Salt 1 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)
  Eggs 2
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Dessert
Method: 
Baked
Cook Time: 
75 Minutes

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