1 c. sugar
3/4 c. butter
3 eggs, divided
3 tbsp. buttermilk
2 c. flour
1 tsp. baking soda in 2 tbsp. hot water
1 tsp. each cinnamon, nutmeg and allspice
1 c. stewed prunes, chopped finely

Cream together sugar and butter. Add egg yolks and beat, then add buttermilk, soda, flour, spices and prunes. Lastly add the egg whites, stiffly beaten. Bake in 2 layers in 350 degree oven. Put together with Prune Filling or Lemon Sauce.

PRUNE FILLING:

Cook together for 3 or 4 minutes:

1 whole egg, well beaten
1/2 c. sugar
1/3 c. buttermilk
1 c. chopped stewed prunes
Pinch of salt
A lump of butter

When thick, add chopped nuts and vanilla. Spread between prune cake layers.

LEMON SAUCE:

1 egg
1 c. sugar
Juice of 2 lemons
Grated rind of 1 lemon
1 tbsp. butter

Beat egg lightly; add sugar, lemon juice and rind. Cook in double boiler until slightly thickened. Add butter and remove from heat. Serve on gingerbread or puddings. Yield: 1 cup.