2 1/4 c  All-purpose flour, sifted

  1 1/3 c  Sugar

      2 ts Baking powder

    1/4 ts Baking soda

      1 ts Salt

    1/2 ts Cinnamon

    1/4 ts Nutmeg

    1/4 ts Allspice

    1/2 c  Shortening

    1/2 c  Prune juice, drained from

           -cooked prunes
    1/2 c  Milk

      2 ea Eggs

      1 ts Vanilla

           Prune butter frosting
           -(recipe below)
  Sift together flour, sugar, baking powder, baking soda, salt and spices
  into large bowl of electric mixer. Add shortening, prune juice and milk.
  Beat with electric mixer for 1-1/2 minutes on slow or medium speed. Scrape
  bowl and beaters; mix well. Add eggs and vanilla. Beat for 1-1/2 minutes
  more on slow or medium speed. Scrape and mix again. Stir once around bowl
  with spoon. Pour batter into two 8-inch layer cake pans which have been
  greased and floured. Bake in a 350 degree F. oven for 25 to 30 minutes.
  Frost with Prune Butter Frosting.
  PRUNE BUTTER FROSTING: 6 Tbsp butter or margarine 3 cups confectioners'
  sugar, sifted 3/4 tsp lemon juice 4 to 4-1/2 Tbsp prune juice 1 tsp grated
  lemon rind salt, dash 1/2 cup prunes, cut-up, cooked, well-drained 2 Tbsp
  chopped nuts Cream butter or margarine in large bowl of electric mixer. Add
  sugar alternately with juices; beat until well blended. Add grated rind and
  salt.  Beat until frosting is of good spreading consistency. Fold in prunes
  and nuts. This cake and frosting will freeze.
  Source: Florence P. Hanford's Television Kitchen Meals, 1964.
  Shared by: June Hoffman, 9/93