One-half cup of finely chopped stoned prunes.
Mix thoroughly, then grease the pan and line with three thicknesses of paper. Grease and flour the paper. Pour in the cake mixture and make smooth on top. Bake one and one-quarter hours in a slow oven. Set the baking pan in another one and add one cup of boiling water to the pan in which the cake pan is set.
This amount will make four and one-half pounds of cake, and it may be divided into two pans if so desired.
When the cake is cool, remove from the paper and spread with a good jam or preserve. Set in an air-tight can to blend. When ready to use, wipe the cake with a damp cloth and spread with chocolate or white icing.
MORAVIAN FRUIT CAKE
Place in a mixing bowl
Three-quarters cup of syrup,
One-half cup of sugar,
One-half cup of shortening,