Rum and Prune Cake with Caramel Sauce
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Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 185g Prunes (sweetened pitted), chopped
  • 60g Raisins
  • 150g Boiling water
  • 100ml Rum
  • 1¼tsp Baking soda
  • 195g Self raising flour - sifted
  • 150g Brown sugar
  • 190g Melted butter
  • 1½ tsp Vanilla extract
  • 5 Eggs (70g each)
  • Caramel Sauce
  • 75g Butter
  • 100g Brown sugar
  • 130g Golden syrup
  • 190g Whipping cream
  • 45g Rum
Instructions
  1. Preheat oven to 160C. Place the prunes, raisins, boiling water, rum and baking soda in a bowl and set aside for 10 minutes. Then process the prune mixture in a blender until smooth and set aside.
  2. Place flour and sugar in a large bowl and mix to combine with a hand whisk.
  3. Add in melted butter and vanilla extract and mix well. Then add eggs, mix well again and lastly add the prune mixture into it. Mix well with handwhisk till combined.
  4. Spoon mixture into a well-greased with cooking spray - (9 inch) bundt pan and bake for 160 degree C for 35-40 minutes or until cooked when tested with a skewer.
  5. Allow to cool in the pan for 15 minutes, before turning onto a wire rack to cool completely.
  6. To make the caramel sauce, place the butter, sugar, golden syrup, whipping cream and rum in a sauce pan over medium heat and stir until sugar is dissolved.
  7. Bring to the boil and cook for 12 - 15 minutes or until thickened. Allow sauce to cool for 10 minutes before pouring over the cake to serve.
Recipe by Anncoo Journal at https://www.anncoojournal.com/rum-and-prune-cake-with-caramel-sauce/