Prune Butter Cake
This prune butter cake is simply delicious and can be served warm or completely cooled, perfect to serve for any occasions.
Servings Prep Time
6people 90minutes
Cook Time
45minutes
Servings Prep Time
6people 90minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Soaked pitted prunes in 3.5 tablespoons of rum liqueur and 1 tablespoon of sugar for about an hour. Then simmer prunes over low heat for about 5 minutes until prunes swelled. Remove from heat and leave to cool. Reserve 6 pieces pitted prunes for topping and cut the remaining pitted prunes into small pieces.
  2. Line a 7 inch round cake pan with parchment paper at the bottom and grease the sides. Preheat oven to 190 deg C.
  3. Cream butter and sugar at medium speed until light and fluffy, about 5 minutes.
  4. Gradually add beaten eggs little by little, combine the egg mixture well after each addition. Add lemon juice, vanilla extract and rum liqueur and mix well again.
  5. Sift the flour and baking powder the second time directly to the egg mixture and gently fold well with a rubber spatula. Then add 2 tablespoons fresh milk into it and fold the batter to smooth. Throw in the prunes pieces and fold evenly.
  6. Pour batter into prepared cake pan, smooth the top and place whole pitted prunes over it. Bake in preheated oven at 190 deg C for 10 minutes. Then reduce temperature to 170 deg C and bake for another 30-40 minutes or skewer inserted into the center of the cake comes out clean.
  7. Leave cake to cool in pan for 10 minutes. Then remove cake and place on wire rack to cool.
Recipe Notes

Please keep in mind that all ovens temperature and baking time varies.