Step 1

Preheat oven to 350 degrees F.

Step 2

Cream butter and sugar.

Step 3

Add eggs one at a time beating well after each addition.

Step 4

Add dry ingredients alternately with milk.

Step 5

Add almond extract. Then add up to 2 cups more of sifted flour, but add cautiously. (I only used ½ cup more, but I live in a very dry climate)

Step 6

*Dough should not stick to hands.

Step 7

Divide dough into 14 pieces and roll out each piece separately.

Step 8

Cut each piece into a 7” in diameter round. Aunt Norma uses a pot lid with relatively sharp edges. Most pot sets have a lid this size. I used this and it worked well. It will be very thin.

Step 9

Bake rounds on a large cookie sheet covered with parchment paper for 10 minutes.  You can do two rounds at one time in a regular oven. I was able to do all 7 for one cake at once in my convection oven

Step 10

Let the rounds to cool before handling.

Step 11

*If you end up using store-bought prune paste, you need 2 cups of prune paste for each cake. And a teaspoon of cardamom per each 2 cups.

Step 12

TIP: Use cornstarch when rolling dough out and on rolling pin (it will not make the dough tough)

Step 13

Combine prunes and water in a medium saucepan. Bring to a boil, reduce heat, and simmer until prunes are tender, about 15 minutes

Step 14

Strain, reserving liquid. Coarsely chop prunes in a food processor, and return to saucepan with reserved liquid and the granulated sugar.

Step 15

Cook over medium heat until mixture is thick, about 15 minutes. Add vanilla,salt and cardamom.

Step 16

Refrigerate until slightly firm, about 30 minutes.

Step 17

Start with one round and top it with approx. 3 tablespoons of prune paste.* Do not use ‘heaping’ tablespoons, as I made the mistake of doing this– it’s too much prune. You should only go through 2 cups of paste for 1 cake.

Step 18

Add your next round. Again top with 3 tablespoons of paste. When you have added your 7th round, do not put prune paste on top of it.

Step 19

Put in a round tin or plastic container and let sit on counter for 3 days in order to cure. The prune paste will soften the rounds.

Step 20

Ice the cake with either of the icing recipes (below) after it has cured. Then serve or freeze immediately.

Step 21

Cream shortening and add ½ of sifted icing sugar and cream for 2 minutes.

Step 22

Beat egg whites until stiff but not dry. Add to creamed icing sugar/shortening mixture.

Step 23

Beat together again, then add almond extract.

Step 24

If too stiff, add water (a few drops). If too thin, add a little icing sugar.

Step 25

Eat and enjoy! Or freeze for future enjoyment!