Home › Cake Fillings and Frostings › Prune Filling

Prune Filling

¼ pound prunes

½ cup rhubarb or canned pine- 2 tablespoons gelatin apple-juice

4 tablespoons cold water

½ cup whipped cream

½ cup sugar

Wash the prunes, soak overnight in water to cover, and cook slowly until soft. Remove pits and rub pulp through a coarse sieve. Soak the gelatin in cold water. When soft, add it to the boiling prune pulp and stir until the gelatin dissolves. Add sugar and fruit-juice. When the filling has cooled, fold in the Chi ped cream.