30 Prunes, Pitted

1/2 Cup Brandy

¼ Cup Water

1 Stick Butter

1 Stick Margarine1 Cup Dark Brown Sugar

1 Cup White Sugar

4 Large Eggs

3 & 1/3 Cups Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 & ½ Teaspoons Cinnamon

1 & ½ Teaspoons Cardamom

¾ Teaspoons Nutmeg

¾ Teaspoons Cloves

½ Teaspoon Allspice

½ Teaspoon Salt

1 & ¼ Cups Buttermilk

1 Teaspoon Vanilla

1)       Simmer Prunes in Brandy & Water for 15-20 Minutes ‘Till Full & Tender

2)       Cream the Butter, Margarine and Sugars

3)       Add Eggs & Beat Well

4)       Sift All Dry Ingredients

5)       Drain Prunes & Save ½ Cup Liquid

6)       Alternate the Flour Mixture, Buttermilk & Prune Liquid to the Butter Mixture and Beat Well After Each Addition

7)       Beat in Vanilla

8)       Stir in Prunes

Bake @350 in a Preheated Oven in 2 Buttered & Floured Cake Pans for about 35-40 MinutE

FROSTING

1 Stick Butter

8 Ounces Cream Cheese

1 & ¼ Teaspoons Vanilla

4 Cups Confectionary Sugar

1 & ¼ Tablespoons Lemon Zest

Fresh Lemon Juice

1)       Beat Butter, Cream Cheese & Vanilla

2)       Slowly Beat in Confectionary Sugar

3)       Beat in Lemon Zest

4)       Add Some Drops of Lemon Juice to Taste & to Thicken

Frost Cake and Refrigerate until Cold

Remove for about 40 minutes before serving