PRUNE BUTTER CAKE

If you like prunes and butter cake

combine them and

you will get Prune Butter Cake

2 in 1

This Prune Butter Cake 

is quite dense & moist

and 

is flavourful.

It can either be served warm or at room temperature,

and are just as nice.

I have adapted this from Ann Low's recipe

Ann Low has it baked with rum liqueur or brandy, with prunes cut into small pieces

whereas

I prefer it to be fruity with large pieces of prunes.

Prune Butter Cake

A) 100g pitted prunes

      1 small orange, juiced

B) 170g cake flour sifted with

     1 tsp baking powder

C) 150g butter, softened

     125g caster sugar

     3 AA eggs

     1 tsp vanilla extract

     1 Tbsp fresh milk

1. Soak prunes in orange juice for an hour, steam over low heat to soften.

    Remove from heat & let cool. When cooled, drain & slice open the prunes.

2. Line a 7" round pan with parchment & preheat oven to 180'C

3. Cream butter & sugar until light

4. add eggs, one at a time. Mix well after each addition

5. add vanilla extract & juice from steam prunes

6. Gently fold in sifted flour & baking powder

7. add 1 Tbsp fresh milk and fold the batter until smooth

8. pour 1/3 batter into prepared cake pan, arrange 1/2 of the sliced prunes over it

9. repeat (8), and finally topped with the balance 1/3 batter

10. bake in preheated oven 180'C for 35min, or until done

11. Leave cake to cool in pan for 10min, remove & cool on wire rack.