1 3/4 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 c. chopped prunes
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. soft butter
3/4 c. milk
1 tsp. vinegar
2 eggs

Sift together the flour, baking soda, salt, spices, and white sugar. Add brown sugar and butter. Stir milk and vinegar together and add. Beat for 2 minutes. Add eggs and beat well another 2 minutes or until smooth. Stir in prunes. Grease tow layer cake pans, 8 x 1 1/2 inches. Line with wax paper, greased. Pour mixture into greased pans. Bake at 350 degrees for 30-35 minutes, or until done. Cool cakes on racks.

PENUCHE FROSTING:

2 c. light brown sugar, firmly packed
1/2 c. milk
1/2 c. butter
1/4 tsp. salt
1/2 c. chopped prunes

Put brown sugar, milk, butter, and salt in a saucepan. Stir over low heat until butter melts and sugar dissolves. Stirring constantly, bring quickly to a boil or 240 degrees on a candy thermometer. Add prunes and stir. Cool slightly. Frost cakes on the top.