1 c. butter
1 c. sugar
3 eggs, separated
1/2 tsp. cinnamon
1/2 tsp. cloves
Dash nutmeg
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. flour
1/2 c. buttermilk
1 c. chopped prunes, cooked tender
1/2 c. chopped pecans

Cream butter and sugar. Add egg yolks. Then add the sifted dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture. Fold in beaten egg whites, then the prunes and pecans. Bake in 3 (8") cake pans at 325 degrees for about 25 minutes. Do not over cook. Remove when it pulls away from the sides of the pans slightly and toothpick comes out clean when inserted near center.

ICING:

2 tbsp. grated orange rind
2 tsp. grated lemon rind
1/2 c. orange juice
2 tbsp. lemon juice
6 tbsp. butter
1/2 tsp. salt
6 c. powdered sugar

Combine the grated rinds and the juices. Let stand while you cream the butter and salt. Add sugar alternately with juice mixture until smooth. Spread between layers and on top and side of cake.