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