Description
This prune cake is really moist. I don’t like dry fruit cake and the addition of prunes makes this cake nice and moist!
Ingredients
- FOR THE CAKE:
- 200 grams Pitted Prunes
- 2 cups Water
- 1 cup Sugar
- 250 grams Butter
- 1 Egg, Beaten
- 1 teaspoon Vanilla Essence
- 2 cups Flour
- ½ teaspoons Baking Soda
- 1-½ teaspoon Baking Powder
- FOR THE FROSTING:
- 1 teaspoon Water
- 1 teaspoon Lemon Essence
- 1 Tablespoon Melted Butter
- 1 cup Icing Sugar
Preparation
Preheat oven to 150 C. Place prunes, water, sugar and butter into a saucepan. Boil for about 10 minutes. Remove from heat. Allow to cool then pour the mixture into a mixing bowl. Add the beaten egg and vanilla essence.
Into a smaller bowl, sift the dry ingredients (flour, baking soda and baking powder). Mix dry ingredients into wet ingredients until combined.
Pour into a 9″ cake tin that has been greased and floured Bake in the oven for 1 1/2 hours. Poke a skewer into the center, if it comes up clean then it is cooked. Remove from oven and set pan on a rack for a few minutes. Then turn cake out of tin onto a cake rack to cool.
For the lemon frosting:
In a medium sized bowl, combine the water, lemon essence and melted butter then add icing sugar until you get a nice frosting consistency. (Not too runny as it will run off the cake and not too thick so you can’t spread it.) Spread the frosting evenly over the cake.