1 c. coarsely chopped prunes
1/2 c. butter
1 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
2 eggs
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. prune juice
1/2 c. milk
1 c. chopped walnuts

Cook and chop prunes before measuring. Cream butter, sugar and spices until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and measure and sift again with baking powder, soda and salt. Add dry ingredients alternately with prune juice and milk to creamed mixture. Stir in prunes and walnuts.

Pour into a 9x13 pan and bake in a moderate oven (350 degrees) for about 30 minutes or until cake tests done. Remove from pan and cool on rack. Serve with whipped cream.