Name: Prune Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 2 cups (500 ml) unbleached all-purpose flour; 1 teaspoon (5 ml) baking soda; 1 teaspoon (5 ml) baking powder; 1/4 teaspoon (1 ml) salt; 1/4 teaspoon (1 ml) ground cinnamon; 1 cup (250 ml) prune purée; 1/2 cup (125 ml) 2% MF plain yogurt; 1/4 cup (60 ml) unsalted butter, softened; 1/4 cup (60 ml) canola oil; 3/4 cup (180 ml) brown sugar; 1 teaspoon (5 ml) vanilla extract; 2 eggs; 1 cup (250 ml) walnuts, chopped and toasted; 3/4 cup (180 ml) dried prunes, pitted and diced; 1/4 cup (60 ml) honey; 1/4 cup (60 ml) icing sugar; 2 tablespoons (30 ml) butter

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
- In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In another bowl, combine the prune purée and yogurt. Set aside.
- In another bowl, cream the butter with the oil, brown sugar, and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add the dry ingredients alternately with the yogurt mixture. With a spatula, stir in the walnuts and prunes.
- Pour the batter into the prepared pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool completely on a rack.  
Honey Glaze
- In a small saucepan or microwave oven, bring all the ingredients to a boil, stirring until the sugar has dissolved. Let cool for about 10 minutes. Pour onto the cooled cake.

Prune Cake

Categories

Ingredients

Honey Glaze

Preparation

Honey Glaze

Personal Note