2 1/2 c. sifted Swans Down cake flour
2 tsp. Calumet baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. ground cloves
1 c. granulated sugar
2/3 c. brown sugar, packed down
2 eggs
1/2 c. shortening
1 1/4 c. buttermilk

Grease two 9 x 1 1/2 inch pans and set aside. In large bowl stir shortening to soften. Add dry ingredients. Add 1 cup buttermilk and stir until mix is dampened, then on low speed of mixer beat 2 minutes. Add eggs and remaining buttermilk and beat 1 minute.

Pour into pans and bake 25 minutes at 375 degrees. Cool on racks 5 minutes before removing from pans.

FLUFFY BOILED FROSTING:

1 1/4 c. sugar
1/8 tsp. cream of tartar
1/8 tsp. salt
6 tbsp. water
3 egg whites
1 tsp. vanilla extract

1. In 1 quart saucepan over medium heat, heat sugar, cream of tartar, salt and water until boiling. Set candy thermometer in place and boil until temperature reaches 260 degrees or until a little mixture dropped into cold water forms a hard ball. Remove from heat.

2. In small mixing bowl with mixer on high speed, beat egg whites until soft peaks form.

3. Pour syrup in a thin stream into egg whites, beating constantly; add vanilla and continue beating until mixture forms stiff peaks.

4. Optional: Add 1 cup cooked prunes, cut into 1/2 inch pieces well drained. Spread between layers and on top and sides of cake.