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CRISS - CROSS CAKE 
3 c. flour
1 c. sugar
3 tsp. baking powder
1 tsp. vanilla
3 egg yolks
1/2 lb. butter
3 tbsp. sour cream

Mix flour, sugar and baking powder together. Cut in the butter. Beat in the sour cream and egg yolks, add to the dry ingredients.

Save aside a small amount, the size of a baseball, for criss-cross top. Roll out the rest and put into a 9 x 13 inch greased pan. Spread jelly or fruit over the top. Cut out criss-cross for the top. Bake at 325 degrees for 45 minutes.

FILLING:

3 jars baby prunes
1/2 c. sugar
1/2 tsp. cinnamon

You can also fill with apricot filling.
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