Chocolate and prune cake
This wonderful squidgy cake is delicious with afternoon tea or with a little yogurt, light crème fraîche or ice cream for a special dessert.
Ingredients
* 125g (41/2 oz) ready-to-eat prunes, chopped
* 2 tablespoons Armagnac or orange juice if you prefer
* 225g (8oz) self-raising flour
* 1 teaspoon baking powder
* 25g (1oz) cocoa powder
* 200ml (7fl oz) buttermilk
* few drops vanilla essence
* 100g (31/2 oz) butter or polyunsaturated margarine
* 125g (41/2 oz) caster sugar
* 3 large eggs, beaten
Instructions
1. Place the prunes and Armagnac (or orange juice) in a small bowl and set aside for at least 30 minutes, preferably overnight.
2. Preheat the oven to 180ºC/350ºF/gas mark 4.
3. Grease and flour a 23cm square cake tin. Sift together the flour, baking powder and cocoa powder into a bowl.
4. In a separate bowl, stir together the buttermilk and vanilla essence.
5. In another bowl, cream together the butter (or margarine) and sugar until light and fluffy, then add the egg a little at a time, beating between each addition. Into this, gradually fold in alternate spoons of the flour mixture and the buttermilk mix.
6. Gently stir through the soaked prunes, then spoon into the prepared tin.
7. Bake for 35–40 minutes until a skewer comes out clean when inserted.
8. Leave to cool in the tin for 10 minutes, then tip onto a cooling rack.
Serves 12
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