Prune and Nut Cake Filling

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ready In: 10 Minutes

Servings: 12

A sweetly different cake filling from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients:

1 cup cooked prune, pitted

1/3 cup orange marmalade

1/3 cup nuts, minced (your choice)

1 teaspoon lemon juice (fresh is best)

Directions:

1. Mince prunes; add remaining ingredients and mix together thoroughly.
2. Spread between two 9 layers of cake.