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 simplicity itself!

INGREDIENTS:

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

METHOD:

Preheat the oven to 190C. (360F) and butter a 26cm. (9") non-stick springform cake tin.

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 edges.

Serve warm with a little thick cream, flavored with nutmeg if you like.