Vinerterta Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake prep: Cream 1 c shortening (butter or half butter/half lard). Add two c sugar. Beat in 4 eggs
Add: 1/2 c sour cream. 1 tsp vanilla, 1 tsp cardamon (whole, shelled and finely crushed just before using).
Sift: 6 c flour, 1 tsp soda, 1 tsp baking powder
Filling: 4 lb prunes, 1 c sugar, juice of 1 lemon, 1 tsp cardamon
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Directions: |
Directions:Roll cake mixture out and bake in cake tins or 12x8-inch cookie sheet. Bake until done in 350-degree oven. The cake should have five to six layers each. I have patted dough into tins, but can be too rich that way.
For filling, drain prunes because filling must be thick. Add to prunes the sugar, lemon juice and cardamom. Cool.
Spread filling between cake layers. Wrap in waxed paper and store in cool place for at least a week. It keeps a long time, but can mold. Slice thin and serve. It freezes well. |
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Number Of
Servings:Two cakes |
Preparation
Time: |
Preparation
Time:Several hours |
Personal
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Personal
Notes: My mother, Agnes Buller Christensen, made this Vinerterta cake each year for the Christmas holidays. She told me that when she was growing up, Grandpa Henry Buller would bring home a large tin of prunes from town for the winter -- dried prunes were a dessert that the family could afford and they kept well, up somewhere near the rafters. Each Sunday, the family had dessert -- the treat for the week! This was often stewed prunes. I think this anecdote explains why prunes were featured in the Christmas Vinerterta, in "plumalos," and also in "kolaches."
I had always imagined that Vinerterta was Austrian (from "Wein" or "Vienna"), but Mom's recipe says it's Icelandic. Lyle Buller and Florence Buller Cairns might have some additions or corrections to these comments. We'd all love to hear them.
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