Moist Prune Cake
A lovely simple spice cake made moist with prune juice. It's a good coffee cake but it's also very nice to eat a slice of this cake for breakfast.
Ingredients
Serves: 24
- 2 cups (250g) plain flour
- 1 teaspoon bicarb soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup copha
- 1 cup (220g) white sugar
- 2 eggs
- 1 cup prune juice
- 1 cup prunes, cooked and chopped
- 1 cup chopped walnuts
Directions
Preparation:25min ›
Cook:30min ›
Ready in:55min
- Preheat oven to 180 degrees C. Grease and flour one 20x30cm baking dish.
- Sift the flour, bicarb soda, salt, ground cinnamon, nutmeg, cloves and allspice. Set aside.
- Cream the copha with the white sugar. Blend in the eggs one at a time and beat well for 1 minute. Add the dry ingredients alternately with the prune juice. Stir in the prunes and nuts. Pour batter into the prepared pan.
- Bake at 180 degrees C for 30 minutes or until done.
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Reviews and Ratings
Global Ratings:
(25)
Reviews in English (25)
This cake tastes great and really is so easy to put together but the directions says to bake in 30 minutes. It was a good thing I was looking out for the cake because it only took 20 minutes to bake. - 29 May 2000 (Review from Allrecipes USA and Canada)
A tasty, moist cake. I followed one reviewer's suggestion and boiled the prunes in prune juice, then strained them and added more juice to make up the 1 cup. My other changes to the recipe were: cutting the sugar by half (you won't miss it)and adding a few tablespoons of cocoa powder. I omitted the clove, nutmeg and allspice for this one. The chocolate prune combination turned out very yummy without being too rich or sweet. - 08 Mar 2008 (Review from Allrecipes USA and Canada)
This was a really beautiful cake and was raved about by everyone who tasted it.I cooked it in a 10inch round tin and it took longer than specified (nearly double the time).It has great keeping qualities and stays beautifully moist. - 17 Oct 2001 (Review from Allrecipes USA and Canada)
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