Recipe by K & K's mom
This was made every year in my household at Christmas time. It is an Icelandic cake, but variations are made by a friends mom who is Ukrainian. Very Rich, and Very Good! (Cook time is actually how long it needs to sit)
Top Review by fluffernutter
Just our kind of hearty, fruit-filled cake. We're sort of health fanatics, so we substituted barley flour and rye flour for a portion of white flour. This helped the torte cure in 4 days. We serve little slices for breakfast with hot coffee. Really nice cake!
- 4 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup margarine or 1 cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1⁄4 cup milk
- 2 lbs pitted prunes
- 1⁄2 cup sugar
- 1⁄2 cup rum (I usually use 1/2 cup) or 1⁄2 cup wine (I usually use 1/2 cup)
- 1⁄2 cup water, reserved from cooking prunes
- 1 pinch salt
Directions See How It's Made
- Mix cookie ingredients as for cookies.
- Divide dough into 7 and roll out so it is approx size of 8" cake pan.
- Bake at 350 until slightly browned.
- Cover prunes with water and simmer until tender.
- Drain, reserving at least 1/2 cup of water.
- Put in food processor and add rest of ingredients.
- Process until smooth.
- Return to pot and simmer for a few minutes to allow flavors to blend.
- Cool until you can touch it without burning yourself.
- Layer filling between cookies, ending with a cookie.
- (seven cookie layers and six filling layers.) Wrap in wax or parchment paper and then in foil.
- Refrigerate for 1 1/2 to 2 weeks to cure.
- You know it has sat long enough when the cookie doesn't crumble when you cut it.