Home › Hot Desserts › Prune Shortcake

Prune Shortcake

Sift together, twice, two cups pastry flour, four teaspoons baking powder, one half teaspoon salt and three tablepoons sugar. Blend with this mixture one-half cup butter and add three-quarters of a cup milk mixed with the well-beaten yolks of two eggs. Make into large or individual cakes as desired.

Use best prunes, soak several hours.

Then let them cook very slowly, without boiling, until tender but not broken, adding the sugar when half done. To one pint prunes allow two tablespoons sugar and a teaspoon lemon juice. When the prunes are done, remove them carefully and cook the juice until like syrup. On the lower layer of shortcake place prunes with syrup poured over. On the top use prunes well drained. Then heap lightly with whipped cream, slightly sweetened.