This prune butter cake is simply delicious and can be served warm or completely cooled, perfect to serve for any occasions.
Author: Anncoo Journal
or Plain Flour
Dried Pitted Prunes
Dried Pitted Prunes (2/3 cup)
Rum (3 1/2 Tbsp)
Caster Sugar (1 Tbsp)
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.
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).
Butter (2/3 cup)
Caster Sugar (2/3 cup)
at medium speed until light and fluffy, about 5 minutes.
Gradually add beaten
Large Eggs (3)
little by little, combine the egg mixture well after each addition. Add
Lemon Juice (1 Tbsp)
Vanilla Extract (1 tsp)
Rum (2 Tbsp)
and mix well again.
Cake Flour (1 cup)
Baking Powder (1 tsp)
the second time directly to the egg mixture and gently fold well with a rubber spatula. Then add
Milk (1/2 Tbsp)
into it and fold the batter to smooth. Throw in the prunes pieces and fold evenly.
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.
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.
Leave cake to cool in pan for 10 minutes. Then remove cake and place on wire rack to cool.
Serve and enjoy!
Nutrition Per Serving
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