French · Dessert
Prune and Brandy Cake
A dense, moist French-style butter cake studded with brandy-soaked prunes and toasted walnuts, warmly spiced with cinnamon and finished with a brandy brush-over while still warm from the oven. The prunes keep every bite tender and jammy, while the brandy lends a soft, boozy warmth rather than a sharp bite.
$1
20 minsPrep
34 minsCook
69 minsTotal
EasyLevel
Nutrition per serving
491Calories
7.7gProtein
23.6gFat
59.3gCarbs
28.8gSugar
3.6gFiber
520mgSodium
127mgChol
11.4gSat Fat
341mgPotassium
65mgCalcium
2.6mgIron
0.2mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
3.7gAlcohol
Goes well with
Darjeeling Tea
local
Armagnac
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Heat the oven to 170°C (340°F) and butter a 10cm / 4 inch round cake tin, lining the base with a disc of parchment.
2
Put the chopped prunes in a small bowl with 20g brandy, warm briefly and leave to soak for 10 minutes until plump.
3
Cream the softened butter and brown sugar together until pale and light, about 2-3 minutes by hand or with a hand-mixer.
4
Beat in the egg a little at a time, letting each addition fully incorporate before adding more.
5
Sift the flour, baking powder, cinnamon and salt together, then fold into the butter mixture in two additions until just combined.
6
Fold in the soaked prunes along with any unabsorbed brandy, and the chopped walnuts, distributing evenly through the batter.
7
Scrape the batter into the prepared tin, level the top, and bake for 32-36 minutes until a skewer inserted in the centre comes out clean.
8
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack and brush the warm surface with the remaining 8g brandy.
9
Leave to cool for at least 15 minutes before slicing into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Prune, chopped, soaked
- 20g20g Brandy, warmed for soaking, 70% alcohol retained
- 40g40g Butter, softened
- 35g35g Brown Sugar
- 45g45g Egg, beaten
- 55g55g All Purpose Flour, sifted
- 3g3g Baking Powder
- 1g1g Cinnamon Ground
- 1g1g Salt
- 15g15g Walnut, chopped
- 8g8g Brandy, brushed over warm cake, 1, 40% alcohol retained
