VINARTERTA Jonina Feldsted
1C. butter 4C. flour

1% C. fine granulated sugar 1 tsp. baking powder

3 eggs (large) 1 dessert spoon almond extract
21T.cream 1 tsp. ground cardamom seed

Preheat oven 375°.

Cream butter add sugar gradually, beating, then add eggs one at a time beating all
the while. Sift dry ingredients and work into the first mixture, add flavoring and
cream. Knead in all the flour. Divide into 5 or 6 parts. Pat each part into 9 inch
round cake pan and bake to a golden brown, 10 minutes or so at 375°F. Remove
from pan at once as the cakes get hard and brittle. Cool and put together with prune
filling.

FILLING: Two pounds prunes, boiled, stoned and put through a food chopper. Then
add: 1 cup sugar, 1 tablespoon cinnamon, 1% cup water (from prunes) bring to a boil
and cook until the sugar is dissolved and ingredients are blended. Take care not to
burn. Add 1 teaspoon vanilla and cool before spreading on the layers.

VINARTERTA : Bertha King
Y |b. butter (1 C.) 4 tsp. baking powder

6 eggs % tsp. salt

2 C. sugar 1 tsp. vanilla

4C. flour ground cardamom (optional)

Preheat oven 350°.

Cream butter, add sugar, beat eggs creamy and add. Mix dry ingredients, work
into batter, add vanilla and cardamom. Chill dough. Then roll out or pat into pan or
cookie sheet to form thin layer. Makes 5 or 6 such layers, bake at 350° until light
golden. Remove immediately from pan, let cool. Cover cakes with prune filling; the
top layer is left with no prunes and uniced or may be iced with chocolate icing.
FILLING: Cook 2 pounds prunes, soaked, until soft, grind. Add 2 cups sugar. Bring
to a boil - sugar must be dissolved. Use double boiler or be very careful not to burn
the prunes and sugar mix.

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