Dutch prune and walnut spice cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Castor sugar |
| 90 | grams | Self raising flour |
| 1 | teaspoon | Baking powder |
| 150 | grams | Butter; very soft |
| 2 | larges | Eggs |
| ½ | cup | Farmhouse milk |
| 1 | teaspoon | Vanilla essence |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Allspice |
| 20 | Stoned prunes | |
| 200 | grams | Shelled walnuts or pecans |
| 60 | grams | Demerara sugar |
| 1 | teaspoon | Cinnamon |
Directions
FOR THE CAKE
FOR THE TOPPING
Preheat the oven to 190c. and butter a 26cm. non-stick springform cake tin.
Place the sugar and flour in a mixing bowl and make a well in the centre.
Add the eggs, butter, milk, vanilla, cinnamon and allspice and whisk really well until the ingredients are well mixed.
Pour the batter into the prepared cake tin.
Dot the prunes over the batter then scatter the nuts and demerara sugar over the nuts. Finally, sprinkle the extra cinnamon over.
Bake at 190c. for 1 hour or until golden brown and crisp around the edges.
Serve warm with a little thick cream, flavoured with nutmeg if you like.
Converted by MC_Buster.
Per serving: 1232 Calories (kcal); 131g Total Fat; (93% calories from fat); 13g Protein; 9g Carbohydrate; 702mg Cholesterol; 1841mg Sodium Food Exchanges: ½ Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 25 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.