Scandinavian Christmas Cake

(This was a favorite when I used to make desserts from other countries for Cultural Refinement lessons in Relief Society. Julie says it is like a cake that she had in Russia.)

Scandinavian Christmas Cake (Iceland/Denmark/Sweden)
Ingredients for Cake:
1 c butter
1 c sugar
2 eggs, slightly beaten
1 tsp vanilla flavorings
4 c shifted flour
2 tsp baking powder
1/2 tsp salt
1/4 c milk
Cream butter until soft; gradually add sugar. Continue mixing until very creamy. Stir in eggs and vanilla. Sift flour with baking powder and salt; add alternately with milk to butter mixture. The dough should be firm but not stiff; it can be chilled for easy handling. Divide dough into seven equal portions. Roll each portion out thinly (about 1/4-Inch) on upside-down pan; trim edges. Bake at 350 degrees for 20 minutes or until lightly brown at the edges. Remove from oven; slide cake off bottom of pan. Cool on wire rack. Repeat until all seven layers are baked. The layers can be baked on parchment or waxed paper which has been placed on a cookie sheer. Layers will be hard like a butter cookie. Spread a generous amount of filling between layers. If desired, drizzle glaze on top and let run over the edges. Yield: 14 servings.

Filling:
Use apricot, raspberry or plum jam
Glaze (Glaze is optional):
2 cups powdered sugar
1/4 cup butter
1 Tbsp milk
1 tsp vanilla
Place powdered sugar in a bowl. Melt the butter. Pour into sugar. Add other ingredients and mix until smooth. Drizzle over top of layered cake.

OR may make the filling as follows:
2 lb dried prunes
1 c sugar
1/2 tsp cardamom seed (optional)
1 tsp vanilla flavoring
1/4 tsp salt
Cover prunes with water. Cook until tender; drain, reserving 1/2-cup liquid. Remove pits; put prunes through grinder or cut into fine pieces. Add prune liquid, sugar and cardamom seed to prunes. Cook until filling is as thick as jam. Cool; add vanilla and salt.