1 Cup sugar
3/4 Cup butter
2 Cups un-sifted gold medal flour
1/2 Cup sour cream
1 Cup prunes (cooked, seeded, cut in small pieces, no sugar added)
1 Teaspoon soda
1 Teaspoon nutmeg
1 Teaspoon allspice
1 Teaspoon cloves
1/4 Teaspoon salt
2 Teaspoons vanilla
Cream butter, add sugar and eggs one at a time beating well after each addition. Add cream. Add spices mixed with flour, then add prunes. Bake in 2 layers in moderate oven 30 minutes.
1 Cup sugar
1 Cup sour cream
1/2 stick butter
1/2 Cup nut meats (black walnuts)
1/2 Cup raisins (chopped)
1/8 Teaspoon salt
Mix well and cook until clear and thick. Add nuts and raisins when half done. Then add 2 teaspoons vanilla. Spread between layers, on top and sides, sprinkle with powdered sugar with lace paper doily for pattern. Serve with whipped cream. Delicious!
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!