Vinaterta - Traditional Icelandic Christmas Cake

This delicious cake brings back so many wonderful childhood memories and made me feel like Gramma Wow was celebrating Christmas with us this past year. It's a bit time consuming to make, but the delicious taste and smiles on everyone's faces made the effort well worthwhile. I can't wait to make it again this Christmas.
Enjoy!

INGREDIENTS

Filling

2 ½ cups pitted prunes (1 lb/ 454 g)

1 cup sugar

1 tsp ground cardamom

Layers

1 ¼ cups sugar

2 large eggs

1 tsp vanilla

3 ½ cups all-purpose flour (or more if needed)

3 tsp baking powder

pinch of salt

½ cup milk

Almond Icing

1 cup icing sugar

1 Tbsp butter, softened

1 ½ tsp milk

1 ¼ tsp almond extract

Cream ingredients together, in a small mixing bowl.

INSTRUCTIONS

To prepare filling:

1) Place prunes in a saucepan and add enough water to cover.

2) Bring to a boil, simmer until prunes are very soft and most of the water has evaporated.

3) Put through a food mill or blender.

4) Add sugar and cardamom, stir to combine and set aside to cool.

To prepare layers:

1) In large mixing bowl, cream butter and sugar.

2) Add eggs one at a time, beating well after each addition.

3) Measure and combine dry ingredients; add alternately with milk to creamed mixture.

4) If dough is sticky, add a little more flavor to make rolling our easier.

To assemble:

1) Divide dough into 8 equal portions.

2) On a floured surface, roll each out into a 8 inch round (we made 6 layers…. we set a large dinner plate on top of the dough and traced around the plate with a knife.)

3) Dough should be very thin, about ¼ inches in thickness. Bake on parchment-lined cookie sheet.

4) Bake at 375 F for 8-10 minutes or until slightly golden and done.

5) Cool on a wire rack.

6) Assemble by spreading a thin layer of prunes over each layer.

7) Top with your best looking one.

8) The layers will be crisp but will soften with the filling.

9) Top with almond icing, letting it ooze down the sides.

10) Chill before cutting & serving

*Special thanks to the ArmChairChef for helping me re-discover this wonderful childhood family favourite.