Jam or Prune Layer Cake

Ingredients

• 1/2 Ib. McDougall’s Self-raising Flour
• 1/4 teaspoonful Salt
• 1 Egg
• 3 ozs. Margarine
• 3 ozs. Sugar
• 4 ozs. Prunes (soaked 24 hours, stoned and cut up) or Jam
• Milk and Prune Juice to mix
• Nutmeg

Method

1. 1

   Prepare prunes, then make the mixture by Method 1 (see page 4).

2. 2

   Cut the dough in half.

3. 3

   Roll out each piece into a round about 4-inch thick.

4. 4

   Place one round on a greased baking sheet and moisten the edges with water.

5. 5

   Spread prunes to within 4 inch of the edge, grate a little nutmeg over, cover with the second round.

6. 6

   Pinch and flute the edges with the fingers, Bake for 4 hr.

7. 7

   Regulo Mark 5 380° Fahr.

8. 8

   Middle shelf.

9. 9

   This may be served as a sweet with custard.

10. 10

    Marmalade or any cooked fruit strained from the juice may be used as a filling.

Nutrition per serving

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 3. The excerpt below is the record exactly as published.

JAM OR PRUNE LAYER CAKE 1/2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 1 Egg. 3 ozs. Margarine. 3 ozs. Sugar. 4 ozs. Prunes (soaked 24 hours, stoned and cut up) or Jam. Milk and Prune Juice to mix. Nutmeg

Cook this with the app: pantry check, scaling, and the assistant.