Prune Cake
Prune Cake
Ingredients
- 2 cups (500 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) ground cinnamon
- 1 cup (250 ml) prune purée
- 1/2 cup (125 ml) 2% MF plain yogurt
- 1/4 cup (60 ml) unsalted butter, softened
- 1/4 cup (60 ml) canola oil
- 3/4 cup (180 ml) brown sugar
- 1 teaspoon (5 ml) vanilla extract
- 2 eggs
- 1 cup (250 ml) walnuts, chopped and toasted
- 3/4 cup (180 ml) dried prunes, pitted and diced
- 1/4 cup (60 ml) honey
- 1/4 cup (60 ml) icing sugar
- 2 tablespoons (30 ml) butter
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
- In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In another bowl, combine the prune purée and yogurt. Set aside.
- In another bowl, cream the butter with the oil, brown sugar, and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add the dry ingredients alternately with the yogurt mixture. With a spatula, stir in the walnuts and prunes.
- Pour the batter into the prepared pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool completely on a rack.
Prune Cake