VINETERTA (ICELANDIC TORTE) (makes 2 cakes)

BATTER:

3/4 cup butter
2 cups sugar
4 eggs
1 tsp. ground cardamom
1/2 tsp. vanilla
1 tbsp. water
5 cups all purpose flour
3 tsp. baking powder

FILLING:

1 1/2 lbs prunes
1 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. cinnamon

ICING:

1/4 cup butter
2 cups sifted icing sugar
1 1/2 tbsp. milk or cereal (10%) cream
1 tsp. almond extract

TO MAKE THE BATTER: In a large bowl, cream the butter and sugar. Add eggs one at a time, beating after each addition. Add cardamom, vanilla, and water. Sift together flour and baking powder and add to creamed mixture. On a floured surface, roll out the dough. Cut it in half, then cut each half into 6 portions. Roll each portion into a 9-inch circle. Place a circle on the bottom of an inverted 9-inch round cake pan. Bake the circles in a 375 degrees F. oven for 10 to 15 minutes, or until golden. Repeat until all layers are baked.

While layers are baking, make the FILLING. In a saucepan, cover prunes with water. Bring to a boil and cook until soft. Drain. When prunes are cool, remove pits; then mash the prunes, or puree them in the blender. Return puree to saucepan and add sugar, salt, vanilla, and cinnamon. Bring to a boil and cook for 5 minutes, stirring constantly. remove from heat and let cool.

Spread an equal amount of filling on each of 5 layers, then stack 6 layers to make a cake, using one of the unfilled layers as the top layer. Repeat with other 6 layers.

TO MAKE ICING: In a bowl, cream the butter. Gradually stir in the icing sugar alternately with the milk; beat well. Stir in almond extract. Spread icing on top of cake. Allow it to drip down the sides ifit wants to.

Place cakes in cookie tins or cover with waxed paper. Let set for 3 to 4 days before cutting. Makes 2 cakes.