Cooking Instructions
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Step 1
Soak
Dried Pitted Prunes (100 g)
in
Rum (50 mL)
and
Caster Sugar (10 g)
for about an hour. Then simmer prunes over low heat for about 5 minutes until prunes swelled. Remove from heat and leave to cool. Reserve 6 pieces pitted prunes for topping and cut the remaining pitted prunes into small pieces.
Step 2
Line a 7 inch round cake pan with parchment paper at the bottom and grease the sides. Preheat oven to 190 degrees C (375 degrees F).
Step 3
Cream
Butter (150 g)
and
Caster Sugar (125 g)
at medium speed until light and fluffy, about 5 minutes.
Step 4
Gradually add a beaten
Farmhouse Eggs® Large Brown Eggs (3)
little by little, and combine the egg mixture well after each addition. Add the juice from
Lemon (1/2)
,
Vanilla Extract (5 mL)
and
Rum (30 mL)
and mix well again.
Step 5
Sift the
Cake Flour (170 g)
and
Baking Powder (4 g)
the second time directly to the egg mixture and gently fold well with a rubber spatula. Then add
Milk (10 mL)
into it and fold the batter to smooth. Throw in the prunes pieces and fold evenly.
Step 6
Pour batter into prepared cake pan, smooth the top and place whole pitted prunes over it. Bake in preheated oven at 190 degrees C (375 degrees F) for 10 minutes.
Step 7
Then reduce temperature to 170 degrees C (340 degrees F) and bake for another 30-40 minutes or skewer inserted into the center of the cake comes out clean.
Step 8
Leave cake to cool in pan for 10 minutes. Then remove cake and place on wire rack to cool.
