Spicy Prune Cake

Class of 1959

• 1-1/4 cups boiling water
• 1 cup rolled oats, uncooked
• 1 cup dried prunes
• 1/2 cup butter or margarine, soft
• 1 cup firmly packed brown sugar
• 1 egg
• 1-1/2 cups sifted flour
• 1 tsp soda
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp cloves

Pour boiling water over oats and prunes, stirring to combine. Cover, let stand 20 minutes. Beat butter until creamy; gradually add sugars, beating until fluffy. Blend in egg. Add oats and prune mixture, blending well. Sift together flour, soda, salt and spices. Add to creamed mixture, mixing well. Pour batter into greased and floured 9-inch square baking pan. Bake in preheated 350 degree oven 45-50 minutes. Cool.

Frosting:

• 2 Tbsp butter or margarine, soft
• 1 tsp grated orange rind
• 2-1/4 cups sifted confectioners’ sugar
• 3 Tbsp orange juice
• Dash salt

Beat together butter, orange rind and salt until creamy. Alternately add sugar and orange juice, beating until frosting is smooth and of spreading consistency. Spread over top of cake. Decorate with pecan halves, if desired.