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Recipe Detail Page
Prune and Whisky Cake
Autumn 2007
An easy 1-bowl cake that tastes even better the next day.
Makes 1 loaf
1 tsp (15 mL) butter
1 tbsp (15 mL) granulated sugar
Cake
1 cup (250 mL) chopped dried prunes
¼ cup (50 mL) whisky
¼ cup (50 mL) water
1½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
½ cup (125 mL) softened butter
1 tbsp (15 mL) grated orange rind
1 cup (250 mL) granulated sugar
2 eggs
¼ cup (50 mL) sour cream
Syrup
1 tbsp (15 mL) reserved prune poaching liquid
1 tbsp (15 mL) whisky
2 tbsp (25 mL) icing sugar
1. Preheat oven to 350°F (180°C).
2. Place parchment paper in base of a loaf pan. Butter the sides of the pan and sprinkle sugar to coat sides.
3. Place prunes, whisky and water in a small pot. Bring to a boil, turn heat to low and simmer for 5 minutes or until prunes are very soft. Let cool. Drain, reserving liquid.
4. Sift together flour, baking powder and salt in a bowl. Stir in butter, orange rind, sugar, eggs and sour cream. Beat with an electric mixer for 3 minutes or until mixture is smooth and some air has been incorporated. Stir in prunes. Spoon into loaf pan.
5. Bake for 50 to 60 minutes or until top is golden and a cake tester comes out clean. Let cool in pan for 10 minutes. Remove to a rack.
6. Whisk together poaching liquid, whisky and icing sugar in a bowl. While cake is warm, use a wooden skewer to make holes on top. Brush top and sides with syrup.
Makes 1 loaf
