Prune Cake
Spice cake that oozes flavor from prunes, raisins and red wine. It's not overly sweet and pairs beautifully with tawny port or dessert wine.
Ingredients
- 1 1/2 cups prunes pitted
- 1 1/4 cup raisins golden Sultana
- 1 cup red wine
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. all spice
Cake
- 1 cup dark brown sugar packed
- 3 eggs
- 1 cup butter melted and cooled
- 1 1/2 cups flour sifted
- 1 tsp. baking soda
- 1/2 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 Tbsp. vinegar
- 1 cup whole milk minus 1 Tbsp.
- 1 tsp. real vanilla extract
Instructions
- Add wine, spices and dried fruit to a medium sauce pan. Heat on medium neat for 25-30 minutes until the wine has evaporated and the fruit is soft. Use a potato masher to mash hot fruit until prunes are pureed. (The raisins will stay whole.)
- Sift together flour, baking soda, cinnamon, nutmeg and salt.
- Add 1 tablespoon of vinegar to a 1 cup measuring cup. Fill the remainder with milk. Let sit at room temperature for about 5 minutes.
- Combine eggs, sugar and butter and beat for 2 minutes until the color of light brown taffy. Add dry ingredients. Add milk mixture and vanilla. Mix until just combined. Stir in fruit mixture.
- Line 9x13 pan with baking paper. Pour batter into the paper. Bake at 300 degrees for 60-70 minutes, until toothpick comes out of center clean.
- Let cool for 10 minutes in the pan before cutting. Serve warm, room temperature or cold.