Prune Walnut and Honey Cake
Courtesy of Bart Stimson
6 oz butter
6 oz soft brown sugar
10 oz water
8 oz stoned prunes, chopped
2 oz stem ginger chopped
Coarsely grated zest and juice of 1 orange and 1 lemon
6 oz walnuts
8 oz plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 large eggs
1 tbs honey
A few walnut halves to decorate
1. Grease and line a deep 7-inch cake tin. Place the butter, sugar and water in a sauce pan and heat to dissolve. Add the prunes, ginger, orange and lemon zest and nuts. Bring to the boil, cover and simmer gently for 10-15 minutes. Cool.
2. Preheat the oven to 350?F. Sift the flour, bicarbonate of soda and cinnamon together, then stir in the cooled fruit mixture. Whisk the eggs then add them to the fruit and flour mixture.
3. Pour the cake mixture into the prepared tin, stud the top with half walnuts and bake in the center of the oven for 1 1/4 hours, or until a toothpick comes out clean.
4. Pierce the warm cake all over. Place the honey, orange and lemon juices in a small saucepan and heat to dissolve, then bubble for 2 minutes. Spoon this mixture over the cake and leave to cool in the tin.
See other recipes submitted by Chet Day