From: ai907@freenet.carleton.ca (Gerry Einarsson)
Date: 3 Nov 1995 08:32:31 -0600 A lovely Icelandic cake served at Christmas - but great all year 'round.
Cream butter well. Add sugar gradually, then eggs. Beat until creamy. Add milk, then dry ingredients. Divide into 5 or 6 equal parts. Roll out on floured surface. Use a large plate turned upside down for a guide, and cut with a sharp knife around plate. [An inside contest features cooks competitively vying to produce the finest (most) layers in their cakes. GE]
Grease pan lightly, and bake at 375 until light brown, about 10 minutes. Remove from pan while hot. Put prune filling between layers.
Ice with butter icing to which you've added 3/4 tsp almond flavoring. Ice top of cake only.
PRUNE FILLING: Put prunes in pot and cover with cold water. Bring to a boil and then turn heat off. When cool, put prunes through food chopper. Add the sugar and cloves. Stir well. [I usually prepare the filling the night before I make the Vinarterta]
[Note: Vinarterta usually improves with age. The pastry must be allowed to soften from the moisture in the filling. Wrap in tinfoil and refrigerate or freeze. GE] From: Laura Isleifson
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