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Two slices of prune loaf cake in front of the whole cake on a cooling rack in one corner and a bottle of milk on the other.

Prune Loaf Cake

  • Author: Paula │ En Casa
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: 70 min
  • Yield: 24 slices 1x
  • Category: Cakes
  • Method: Baked
  • Cuisine: Argentinean

Description

Easy recipe for this moist prune loaf cake. It requires just a few ingredients and it has an amazing color, thanks to the prune syrup and the brown sugar.


Scale

Ingredients

Mashed prunes

  • 350 g prunes
  • 250 ml water
  • 4 tbsp white sugar

Cake

  • 200 g unsalted butter (room temperature)
  • 200 g white sugar
  • 100 g brown sugar
  • 4 eggs
  • 1 tbsp vanilla essence
  • 500 g self-rising flour
  • 1 tbsp baking powder
  • 100 ml whole milk

Instructions

Mashed Prunes:

  1. In a mid-size pan, add the prunes, the sugar and the water.
  2. At medium heat, simmer for 5-10 minutes, or until the prunes are tender. Let them sit for a while and then, using a fork, mash them lightly, leaving some pieces of fruit whole. Set aside.

Cake:

  1. Preheat your oven to 180 ºC and grease two loaf pans with some non-stick spray.
  2. In a mid-size bowl, mix both types of sugar.
  3. In a large bowl, using an electric mixer, mix the butter and the sugars very well, until the batter is fluffier and lighter.
  4. Add the eggs and vanilla essence. Keep mixing for a few minutes until you get more volume in the batter.
  5. Swapping to a spatula, add the mashed prunes and fold them in well.
  6. Then, fold in the flour and baking powder.
  7. Lastly, add the milk.
  8. Bake for approximately 55 minutes or until when you insert a toothpick in the center, it comes out clean.
  9. Let it cool completely before slicing.

Notes

  • LOAF PAN: This recipe yields two loaf pans. You can easily use any type of pan available, make them as muffins or you can also half the ingredients and prepare half a recipe.
  • BAKING: Depending on the loaf pan you choose, the cake will take longer or less time in the oven. Have this in mind to make sure it doesn’t get burnt.
  • STORAGE: Store in an air-tight container up to 4 days at room temperature, or for a week in the fridge, or you can also freeze them for several months.

Nutrition

  • Serving Size: 82 g
  • Calories: 222 Kcal
  • Sugar: 20.4 g
  • Fat: 5.72 g
  • Carbohydrates: 39.94 g
  • Fiber: 1.6 g
  • Protein: 3.74 g
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