Dutch Prune And Walnut Spice Cake
Posted by: Tuddles Sun, 15 Feb 2004, at 7:23 a.m.
Cakes such as this one evoke memories of long winter days, open fireplaces and
nurturing family gatherings. I am a great fan of cakes with crunchy toppings and
this one is a real favourite. By making use of the food processor, this cake is
FOR THE CAKE:
200g. (6 1/2 oz) castor sugar
90g. (3 oz) self raising flour
1 teaspoon baking powder
150g. (5 oz) butter, very soft
2 large eggs
1/2 cup milk
1 teaspoon vanilla essence
2 teaspoons cinnamon
1 teaspoon allspice
FOR THE TOPPING:
20 stoned prunes
200g. (6 1/2 oz) shelled walnuts or pecans
60g. (2 oz) demerara sugar
1 teaspoon cinnamon
Preheat the oven to 190C. (360F) and butter a 26cm. (9") non-stick springform
Place the sugar and flour in a mixing bowl and make a well in the centre. Add
the eggs, butter, milk, vanilla, cinnamon and allspice and whisk really well
until the ingredients are well mixed.
Pour the batter into the prepared cake tin.
Dot the prunes over the batter then scatter the nuts and demerara sugar over the
nuts. Finally, sprinkle the extra cinnamon over.
Bake at 190C. (360F) for 1 hour or until golden brown and crisp around the
Serve warm with a little thick cream, flavored with nutmeg if you like.