Have the shortening at roomtemperature. Line bottoms of pans with paper; grease. Use two round 9-inch layer pans, 1 1/2 inches deep. Start oven for moderate heat (375F). Sift flour once before measuring.
Measure into sifter:
2 1/2 cups Swans Down Cake Flour (or similar)
1 tsp. Calumet Baking Powder (or similar)
1 tsp. soda
3/4 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. cloves
1 cup granulated sugar
Measure into mixing bowl:
1/2 cup shortening
Measure into small bowl:
1 cup sour milk
Have ready:
2/3 cup brown sugar
2 eggs, unbeaten
Stir shortening just to soften. Sift in dry ingredients. Add brown sugar. Add 1 cup of the milk and mix until all flour is dampened. Then beat 2 minutes. Add eggs and remaining milk and beat 1 minute longer.
Turn batter into pans. Bake in moderate oven (375F) 25 minutes or until done. Cool cake in pans on racks for 5 minutes. Then loosen from sides with spatula, turn out, remove paper and turn right-side up on racks to cool completely. Use your favorite frosting. Add 1 cup cooked prunes, cut in 1/2-inch pieces and drained. Spread between layers and on top and sides of cake.
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