ICELANDIC TORTE
From cooks.com
VINARTERTA (ICELAND):
1 c. butter
1 c. sugar
2 eggs
4 c. flour
2 tsp. baking powder
1/4 c. milk
1 tsp. vanilla extract
Prune filling
Cream butter and sugar. Add eggs; beat well. Sift dry ingredients. Add to creamed mixture. Add milk and vanilla. Chill dough for easy rolling and cutting.
Divide into 5 parts. Roll each part in circle; place on bottom of round layer cake pan. Trim edges. Bake at 350 degrees for 15 to 20 minutes or until lightly
browned. Cool layers. Place Prune Filling between layers. Cover and store for 1 day before slicing. Slice as fruit cake is sliced.
PRUNE FILLING:
2 lbs. dried prunes, cooked, cooled & 1/2 liquid reserved
1 c. sugar
1/2 tsp. cardamom seeds, ground
1/4 tsp. salt
1 tsp. vanilla extract
Put prunes through meat grinder. Mix with remaining ingredients except vanilla. Cook until thick. Add vanilla; cool. May be prepared ahead of time and
refrigerated.
From cooks.com
VINARTERTA (ICELAND):
1 c. butter
1 c. sugar
2 eggs
4 c. flour
2 tsp. baking powder
1/4 c. milk
1 tsp. vanilla extract
Prune filling
Cream butter and sugar. Add eggs; beat well. Sift dry ingredients. Add to creamed mixture. Add milk and vanilla. Chill dough for easy rolling and cutting.
Divide into 5 parts. Roll each part in circle; place on bottom of round layer cake pan. Trim edges. Bake at 350 degrees for 15 to 20 minutes or until lightly
browned. Cool layers. Place Prune Filling between layers. Cover and store for 1 day before slicing. Slice as fruit cake is sliced.
PRUNE FILLING:
2 lbs. dried prunes, cooked, cooled & 1/2 liquid reserved
1 c. sugar
1/2 tsp. cardamom seeds, ground
1/4 tsp. salt
1 tsp. vanilla extract
Put prunes through meat grinder. Mix with remaining ingredients except vanilla. Cook until thick. Add vanilla; cool. May be prepared ahead of time and
refrigerated.