3/4 c. butter
1 c. sugar
3 eggs, separated
1 tsp. baking soda
2 c. flour
2 tsp. cinnamon
1 tsp. allspice
3 tbsp. sour cream
1 c. chopped, cooked & drained prunes
1/4 c. chopped pecans (optional)

Cream butter and sugar together until light. Beat in egg yolks, beating well until smooth. Sift together soda, flour, cinnamon and allspice. Alternately add sour cream and dry ingredients to butter mixture. Stir in prunes. Beat egg whites until stiff, then fold into batter. Pour into 2 greased 8 inch layer cake pans and bake for 30 minutes at 350 degrees or until cake springs back when touched with finger. Cool.

FROSTING:

2 c. sugar
3 eggs
3/4 c. sour cream
3 tbsp. butter
1 1/2 c. chopped cooked strained prunes
1 1/2 tsp. vanilla

Combine eggs, sour cream, butter, prunes and sugar in top of double boiler. Cook over low heat stirring until thickened.