Prune Butter Cake
This prune butter cake is simply delicious and can be served warm or completely cooled, perfect to serve for any occasions.
Ingredients
Cooking Instructions
step 1
Soak Dried Pitted Prunes (2/3 cup) in Rum (3 1/2 Tbsp) and 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.
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 (5.5 oz) and Caster Sugar (2/3 cup) 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 (1 tsp) and Rum (2 Tbsp) and mix well again.
step 5
Sift the Cake Flour (1 cup) and Baking Powder (1 tsp) the second time directly to the egg mixture and gently fold well with a rubber spatula. Then add Milk (2 tsp) 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.
step 9
Serve and enjoy!
