Instructions:
1. Make the Filling: Cook prunes in water until soft, about 30 minutes. Let cool, then add to food processor with remaining filling ingredients. Pulse until uniform.
2. Preheat Oven: Preheat oven to 350°F.
3. Make the Cake: Cream butter and sugar together. Mix in eggs one at a time. Combine flour, cardamom, and baking powder in a medium bowl. Combine milk and extracts in a small bowl. Alternate adding dry mixture and milk mixture to butter mixture until uniform.
4. Roll Out Dough: Roll out dough on floured surface to 1/4″ thick. Transfer to lined sheet pans or press into lined pans and roll out to smooth.
5. Bake Cake: Bake for 10-12 minutes or until firm but not brown. Let cool for 10 minutes before removing to cooling racks.
6. Assemble Cake: Cut cakes in half and trim edges. Place first layer on serving dish and spread fruit mixture over the top. Repeat until all layers have been used, ending with a cake layer.
7. Refrigerate: Wrap in plastic wrap and refrigerate overnight or up to 2-5 days to soften the cake layers.
Tips and Variations:
– Dust with powdered sugar just before cutting for a beautiful presentation.
– Make a simple glaze for the top from milk and powdered sugar.
– Use different types of nuts or spices to give the cake a unique flavor.
Prep Time and Servings:
– Prep Time: 9 hours
– Cook Time: 54 minutes
– Servings: 20-24
– Calories: 310 per serving
