Checkerboard Prune Cake

Checkerboard Prune Cake
Mrs. Edwin D. Shutt

2 cups flour, sifted
1 1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup shortening
1 cup milk
2 eggs
1 cup prunes, cooked and cut up
1 cup nutmeats, chopped
brown sugar icing
1/2 cup toasted coconut

Sift together flour, sugar, baking powder, salt, cinnamon , soda, nutmeg and cloves. Add shortening and 2/3 cup milk, mixing to blend. Beat 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add remaining milk and eggs, mixing to blend. Beat 2 minutes more or 300 strokes. Fold in prunes and nutmeats. Turn into greased 9 x 13-inch loaf pan. Bake 40 to 45 minutes or until cake tested inserted in center comes out clean, at 350 degrees. Cool. Frost with brown sugar icing. Sprinkle coconut over icing in serving size squares to form a checkerboard.

Brown Sugar Icing

2 cup confectioners sugar
1/2 cup light brown sugar
1/4 cup softened butter or margarine
3 to 4 Tablespoon milk

Blend confectioners sugar, brown sugar, butter or margarine and 3 Tablespoon milk. Beat until smooth. Add more milk, if necessary to make icing of spreading consistency. Spread on top of cake. To toast coconut; place on baking sheet and broil 1 to 3 minutes until lightly browned, stirring frequently.