By Kristjana Magnusson Clark

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The name "Vinarterta" evokes memories of the aroma of cookie dough baking, along with the smell of sweet prunes bubbling in a pot on the woodstove at Grandma's house. Grandma would look at us, saying in her soft lilting voice,

"Vinarterta always keeps so well and is wonderful to have when company comes."

Vinarterta (Vienna Tart) originated with Viennese bakers and became popular in Iceland. Icelanders in Canada turned it into a tradition, and it has often been used as a wedding cake by the younger generation. Usually baked in six thin layers, it's spread with a rich, flavourful prune filling. Topped with butter icing and sprinkled with colourful rainbow decorations, it's an attractive and mouth-watering layered creation.


1 cup butter

1 cup sour cream

2 cups sugar

2 eggs

2 tsps baking soda

2 tsps baking powder

1 tsp almond extract

dash of ground cardamom

6 cups flour (approximately)

Cake: Cream butter, add eggs and sour cream. Sift dry ingredients and work into mixture. Add flavouring. Knead in flour. Roll into about 10 or 12 round or square layers as this recipe makes two six-layer cakes. Bake layers at 350 degrees for about 10 minutes. Cool and spread prune filling between layers.

Prune filling:

2-3 cups prunes, cooked and puréed

2 cups sugar

1/2 tsp vanilla

dash of ground cardamom

Prune water

Boil prunes in water until soft. To get the best moisture content when cooking prunes, barely cover them with water in the cooking pot. After prunes are stoned and puréed, heat to dissolve the sugar, stirring constantly, cooking to spreading consistency. Add vanilla and cardamom flavouring. Ice, decorate and serve proudly.

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Showing 1 to 1 of 1 comments.

Noooo. The cardamom goes only in the cake layer, and you have far too much chemical leavening which will affect the taste which should be buttery.. Use less baking soda and powder. And 1/4 cup good sherry or brandy in the prunes.

Posted by thierri | April 7, 2010 Report Violation

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