Monday, November 30, 2015

Prune Vinarterta


One year when I baked this vinarterta for Christmas I decided to send some to my elderly aunt in another province. She sent me a thank you note and said how delicious it had been. It was sometime later when I thought I should ask her if it had arrived in good condition. She admitted it had all been in crumbs but she had enjoyed every crumb:) I remember how polite my aunt was everytime I make this vinaterta! It still makes me smile although at the time I was embarassed.
  • 1 cup butter
  • 1 3/4 cup sugar
  • 4 eggs, beaten
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cardamon
  1. Cream together butter and sugar until light and creamy.
  2. Add beaten eggs and mix until well blended.
  3. Meaure 2 cups of the flour, add baking powder and cardamon and mix into creamed mixture.
  4. Stir in remaining flour.
  5. Divide dough into 7 equal parts.
  6. Roll each part into an 8" square. I rolled right on the parchment paper which I then slid on the baking sheet.
  7. Bake at 375ยบ for 15 minutes or until golden in color. Remove from baking sheet to a cooling rack and allow to cool completely. Spread prune filling between the layers.
  8. Store in a covered container and let sit for 24 hours.
  9. Slice and store in covered containers. It freezes well. *I slice off the edges so that you have nice looking pieces to serve. The edges are the bakers treat:)
Prune Filling:
  • 2 1/2 cups prunes
  • 1 cup water
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamon
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
  1. Chop prunes, add water and cook over medium heat until soft.
  2. Add sugar, cinnamon, cardamon, vanilla, and lemon juice.
  3. Stir until sugar is dissolved and remove from heat.
  4. Allow to cool slighty before spreading.

7 comments:

  1. I had to Google this since I have never heard of a vinarterta. It sounds wonderful so I must try this. Thanks for sharing Betty!

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  2. So interesting! I have never heard of this dessert. It looks amazing Betty!

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  3. I too had to Google! Betty...most impressive :)

    Blessings to All,
    Anna (Toronto)

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  4. A couple things come to mind. 1. You send slices out of province =) and 2. It seems like something I should replace my daily quota of 2 prunes at breakfast.

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    1. When I lived in the Arctic I always received mine whole, in a Danish cookie tin, bought just for that purpose, the cookies thrown out. It was just the right size, and when packed in tightly with cheesecloth and newspaper, it arrived perfectly, thousands of miles. It was very moist. It must be made at least 2 months ahead, and seasoned with Sherry or Brandy periodically, like some fruit cakes are, just a bit, but it makes a beautifully moist cake.

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  5. I really should make one this year. It's been some time owing to a poor oven, now replaced. Mmm. Your recipe sounds just right.

    Sharon

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  6. I was born in Gimli, Manitoba. Here my Mom got her recipe for this Vinarterta. She makes this every year. She just finished making 8 or 9. She always covers them with a mint green icing, that has almond extract in it. It is so yummy! A number of years ago, she sent a cake to me in Texas. She sent it frozen in a tin. It got there 2 or 3 days later and I had the privilege of sharing it with my fellow students. Another time, she made a 17 layer cake (made with the big bun pans), for my brother's 17th birthday and it weighed 17 pounds. Lots of cake.

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