In other words, it doesn't matter what something is called, it's what it is (and how it tastes) that's important...and so I apply that to this little cake.
This is a SPICED BUTTERMILK PRUNE CAKE that I found on Taste.com.au some time ago and have made it a lot, because, well, because I like prunes. I mean, they're just dried plums aren't they?
I've never known why people have an aversion to prunes....they're just the sugary equivalent of sun dried tomatoes, and I don't think I've ever seen anyone turn up their noses at them.
So anyway, here's the recipe, which I have "tweaked" to suit me and my tastes.
1 cup pitted prunes, chopped finely
1 cup buttermilk
125grams softened butter
3/4 cup caster sugar
2 eggs
2 cups self raising flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
large dollop plain yogurt
Crumble Topping
1/3 cup plain flour
1/3 cup brown sugar, 1/2 teaspoon cinnamon
50 grams butter, chopped.
- Combine prunes with half a cup of buttermilk in a bowl and let sit for about about 2 hours
- Make crumble topping: combine the flour, sugar and butter in a food processor and pulse until it resembles bread crumbs
- Preheat Oven to 180 C. Line the base and sides of a loaf pan with baking paper
- Cream the butter and sugar until pale and creamy then add the eggs 1 at a time, beating well after each one
- Sift the flour and spices over the butter mix and fold it in with a large metal spoon, along with the prunes and the remaining half cup of buttermilk.
- Spoon it into the prepared cake pan, sprinkle the crumble mix over the top and place it in the oven for around 50 minutes, or until a skewer inserted comes out clean
- Let it sit in the tin for about 10 minutes to let it settle, then put it onto a wire rack to cool
