Prep 10 mins
Cook 0 mins
A sweetly different cake filling from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 cup cooked prune, pitted
- 1⁄3 cup orange marmalade
- 1⁄3 cup nuts, minced (your choice)
- 1 teaspoon lemon juice (fresh is best)
- Mince prunes; add remaining ingredients and mix together thoroughly.
- Spread between two 9" layers of cake.