2 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup butter or margarine 1-1/3 cups granulated sugar 3 large eggs 1/4 cup milk 2 tablespoons brandy 1 cup chopped Diamond Walnuts 1 cup diced mixed candied fruits 1/2 cup halved candied cherries 2 tablespoons molasses 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cloves 1/2 cup snipped pitted Sunsweet Prunes Walnut Paste (recipe follows) Eggnog Frosting (recipe follows) Resift flour with baking powder and salt. Cream butter with sugar. Beat in eggs, one at a time. Blend in flour mixture alternately with milk. Stir in brandy, walnuts, and mixed fruit. Stir cherries into 2-1/3 cups batter; turn into greased and floured 8-inch layer cake pan. Stir molasses, spices and prunes into remaining batter; turn into second pan. Bake at 300 deg. about 65 minutes, until edges pull from sides of pan. Cool 15 minutes; turn out onto wire rack to cool completely. Put layers together with Walnut Paste. Frost top with Eggnog Frosting. Walnut Paste Grate or blend fine 1 cup Diamond Walnuts. Mix with 1/2 cup sifted powdered sugar, 3 tablespoons unbeaten egg white and a dash salt. Eggnog Frosting Mix together 2 tablespoons soft butter, 1 egg yolk, 1/2 teaspoon vanilla, and 1/2 teaspoon milk or cream. Stir in 1-1/2 cups sifted powdered sugar. |