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Vinetarta (Icelandic Cake) Recipe

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This recipe for Vinetarta (Icelandic Cake), by , is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Georgina Layden
Added: Friday, June 18, 2010

Category:

Ingredients:
1 c. soft butter
1 1/2 c. sugar
2 eggs
4 c. flour
1 tsp. baking powder
3 T. cream
1 T. almond extract
1/2 tsp. ground cardamom

FILLING:
1 1/2 lbs. pitted prunes
3/4 c. sugar
1 T. Vanilla
1/2 cup saved prune juice
1 T. cinnamon

Directions:
Cream the butter and sugar and add the eggs one at a time. Mix the flour and baking powder together and gradually add half to the creamed mixture. Mix in the cream and the flavorings and then add the rest of the flour mixture. Work well with your hands.
Divide the dough into six parts. It is easiest to have six cake pans the same size, but if you don't you can bake the layers in stages. Pat each piece of dough into a 9" round, waxed paper lined cake pan. Use your fingers and try to pat dough evenly in pans (layers will be quite thin) Bake until light brown - about 10-15 minutes at 350F. Watch carefully. Remove at once from the pans and set on counter to cool.
For the filling, cover prunes with water and cook until tender; let cool. drain off the juice and reserve 1/2 cup for the filling. Mash prunes, put into a saucepan and add the sugar, cinnamon and 1/2 cup juice. Simmer until thickened. Remove from heat and add vanilla. Cool and spread between layers to produce a 6 layer cake with 5 layers of filling.
Let ripen for at least three days before using - a week is better. Keep in a tightly sealed container.

Personal Notes:
This takes a while to make, but is worth it! I make it instead of fruit cake at Christmas.

 

 

 

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