Moist Prune Cake

    (27)
    55 minutes

    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.


    34 people made this

    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 

    1. Preheat oven to 180 degrees C. Grease and flour one 20x30cm baking dish.
    2. Sift the flour, bicarb soda, salt, ground cinnamon, nutmeg, cloves and allspice. Set aside.
    3. 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.
    4. Bake at 180 degrees C for 30 minutes or until done.

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    Reviews and Ratings
    Global Ratings:
    (27)

    Reviews in English (26)

    by
    43

    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)

    by
    31

    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)

    by
    30

    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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