Lemon Sauce:

1 egg
1 c. sugar
juice of 2 lemons
grated rind of 1 lemon
1 tbsp. butter

Beat eggs lightly; add sugar, lemon juice and rind. Cook in top of double boiler until slightly thickened. Add butter and remove from heat. Serve on gingerbread or puddings.

Yield: 1 cup.

Cream together sugar and butter. Add egg yolks and beat, then add buttermilk, soda, flour, spices and stewed prunes. Lastly add the 3 egg whites, stiffly beaten.

Bake in 2 layers in a 350°F oven. Put together with Prune Filling.

Bake 25 minutes or until done.

Oddly enough this recipe came from my Mother, Mrs. Robert Griffin, of Gadsden and Lewis' Grandmother, Mrs. Nathan Butler of Chattanooga. A very old recipe!

Prune Filling:

1 c. stewed prunes, chopped fine
pinch of salt
lump of butter

Cook together. When thick, add chopped nuts and vanilla. Spread between Prune Cake layers.