Filling:

2 (12 oz. each) pkg. prunes, pitted, dried
2 c. water
3/4 c. sugar
1 tsp. vanilla extract
3/4 tsp. caramom seed, crushed
1/4 tsp. salt

In a 3 quart saucepan, place prunes and 2 cups water; heat to boiling. Reduce heat, and simmer, covered, 30 minutes, or until prunes are very tender.

Drain prunes, reserving liquid. Chop prunes finely. Add 3/4 cup granulated sugar, 1 teaspoon vanilla; the cardamom, 1/4 teaspoon salt, and 1/2 cup reserved cooking liquid; mix until ingredients are well blended. Set aside to cool.

Torte Layer:

4 c. all-purpose flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
1 c. sugar
1 tsp. vanilla extract
2 eggs
1/4 c. milk

Sift flour with baking powder and salt. In a large bowl, with electric mixer at high speed, beat butter with granulated sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, add flour mixture alternately with milk, beginning and ending with flour mixture. Refrigerate dough until chilled and easy to handle-about 20 minutes.

Preheat oven to 350°F.

Divide dough into 7 equal pieces. For each layer, invert an 8-inch round layer cake pan. Flatten a piece of dough with hands; place on pan; pat to fit.

Then gently roll to make layer even; trim edge if necessary. Keep pieces of dough refrigerated until ready to use.

Bake 15 to 20 minutes, or until edge is golden brown. Carefully remove to wire rack; let cool.

To assemble:

Place one layer on serving plate; spread with about 1/2 cup filling. Repeat with 5 more layers and remaining filling. Set last layer on top. Cover completely with plastic film or foil. Refrigerate at least 24 hours, to mellow.

To serve:

confectioners' sugar
whipped cream

Sprinkle top with confectioners' sugar. Cut in thin slices. Pass whipped cream. Return unused portion to refrigerator.

Serving Size: 16