30 Prunes, Pitted
1/2 Cup Brandy
1/4 Cup Water
1 Stick Butter
1 Stick Margarine1 Cup Dark Brown Sugar
1 Cup White Sugar
4 Large Eggs
3 & 1/3 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 & 1/2 Teaspoons Cinnamon
1 & 1/2 Teaspoons Cardamom
3/4 Teaspoons Nutmeg
3/4 Teaspoons Cloves
1/2 Teaspoon Allspice
1/2 Teaspoon Salt
1 & 1/4 Cups Buttermilk
1 Teaspoon Vanilla

Simmer Prunes in Brandy & Water for 15-20 Minutes ‘Till Full & Tender
Cream the Butter, Margarine and Sugars
Add Eggs & Beat Well
Sift All Dry Ingredients
Drain Prunes & Save 1/2 Cup Liquid
Alternate the Flour Mixture, Buttermilk & Prune Liquid to the Butter Mixture and Beat Well After Each Addition
Beat in Vanilla
Stir in Prunes

Bake @350 in a Preheated Oven in 2 Buttered & Floured Cake Pans for about 35-40 Minute

Frosting

1 Stick Butter
8 Ounces Cream Cheese
1 & 1/4 Teaspoons Vanilla
4 Cups Confectionary Sugar
1 & 1/4 Tablespoons Lemon Zest
Fresh Lemon Juice

Beat Butter, Cream Cheese & Vanilla
Slowly Beat in Confectionary Sugar
Beat in Lemon Zest
Add Some Drops of Lemon Juice to Taste & to Thicken

Frost Cake and Refrigerate until Cold
Remove for about 40 minutes before serving