Ingredients
Vinarterta
- 1 cup butter
- 1 cup sugar
- 3 egg beaten
- 4 cup flour sifted
- 3 tsp baking powder
- 1 tsp ground cardamon
- 1/2 tsp salt
- 1/8 cup rum dark
- 1/8 cup brandy
- 2 tsp vanilla extract
Filling
- 2 1/2 cup water
- 1 1/2 lb pitted prunes
- 1/2 tsp ground cardamon
- 1 tsp cinnamon
- 2 tbsp lemon juice
- 3/4 cup brown sugar packed
- 1/4 cup rum dark
- 1/4 cup brandy
Servings: servings
Instructions
Vinarterta
- Combine rum and brandy.
- In separate bowl, cream butter and sugar then add eggs and vanilla.
- Sift together dry ingredients then stir them into butter mixture, alternating with rum brandy mixture.
- Chill 30 minutes.
- Chill 30 minutes.
- Cut 8" circles of wax paper.
- Roll each pice of dough to cover one wax circle completely.
- Place each circle of wax paper-covered dough in an 8" baking pan and bake two at a time in 350F oven for 20-25 minutes until egdes are light brown.
- Cool and remove wax paper.
- Continue till all circles are baked.
- Spread with filling when cold and stack, starting and ending with cake.
- Wrap in plastic and then foil and leave on counter for 4 days.
- Unwrap and ice with white butter icing. Decorate with red and green cherries.
- Refrigerate or freeze to keep.
Filling
- Bring prunes and water to boil then simmer 30 minutes.
- Mash well and add everything else. Cook and stir till sugar melts.
- Cool before using.
Recipe Notes
Source: Anne Waters