Prune Butter Cake
This Prune Butter Cake is very fragrant, dense but the texture is not very dry. This cake is simply delicious and can be served warm or completely cooled. The pitted prunes are soaked in Rum and simmered till the prunes have absorbed the liqueur, thus giving a nice aroma to the cake. Even in the process of baking, your kitchen smells great too and the smell lingers.
This prune butter cake is simply delicious and can be served warm or completely cooled, perfect to serve for any occasions.
- 150g buttersoftened
- 125g caster sugar
- 3 large eggsabout 150g without shells
- 1tsp lemon juice
- 1tsp vanilla extract
- 2tbsp rum liqueuror use brandy
- 170g cake flour or plain floursift together with baking powder
- 1tsp baking powder
- 2tbsp fresh milk
- 100g dried pitted prunes
- 3.5tbsp rum liqueuror use brandy, 50ml
- 1tbsp caster sugar
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Soaked pitted prunes in 3.5 tablespoons of rum liqueur and 1 tablespoon of sugar for about an hour. Then simmer prunes over low heat for about 5 minutes until prunes swelled. Remove from heat and leave to cool. Reserve 6 pieces pitted prunes for topping and cut the remaining pitted prunes into small pieces.
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Line a 7 inch round cake pan with parchment paper at the bottom and grease the sides. Preheat oven to 190 deg C.
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Cream butter and sugar at medium speed until light and fluffy, about 5 minutes.
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Gradually add beaten eggs little by little, combine the egg mixture well after each addition. Add lemon juice, vanilla extract and rum liqueur and mix well again.
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Sift the flour and baking powder the second time directly to the egg mixture and gently fold well with a rubber spatula. Then add 2 tablespoons fresh milk into it and fold the batter to smooth. Throw in the prunes pieces and fold evenly.
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Pour batter into prepared cake pan, smooth the top and place whole pitted prunes over it. Bake in preheated oven at 190 deg C for 10 minutes. Then reduce temperature to 170 deg C and bake for another 30-40 minutes or skewer inserted into the center of the cake comes out clean.
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Leave cake to cool in pan for 10 minutes. Then remove cake and place on wire rack to cool.
Please keep in mind that all ovens temperature and baking time varies.
- 150克 软牛油
- 120克 细砂糖
- 3个 大鸡蛋，打撒 （约150克不包括蛋壳）
- 1茶匙 柠檬汁
- 1茶匙 香草香精
- 2汤匙 兰姆酒 （可用白兰地酒）
- 170克 底筋或中筋面粉 （跟泡打粉一起过筛）
- 1茶匙 泡打粉
- 2汤匙 牛奶 （我用天然優格)
- 100克 西梅干
- 3.5汤匙 兰姆酒 （50克）
- 1汤匙 细砂糖
- 将西梅干，细糖和兰姆酒一起浸泡在碗里约一个小时。 然后用小火焖煮约5分钟至西梅干稍微涨大及差不多汁收干即可。保留6个酒渍好的西梅干（铺面），剩余的用剪刀煎小。
- 准备一个7寸圆形蛋糕盘，底部铺又纸旁边抹油。预热烤箱至摄氏190度。
- 用电动打蛋器中速将牛油和细糖打发至松发泛白，约5分钟。
- 慢慢倒入鸡蛋液，每次加入都必须充分均匀混拌。接着加入柠檬汁，香精和兰姆酒，拌匀。
- 把粉类仔过筛第二次到蛋糊里，用橡胶刮刀翻拌均匀，加入2汤匙牛奶混合均匀，最后加入酒渍好的西梅干，再拌匀即可。
- 将面糊混合物倒入烤盘里，铺平表层，排上6个酒渍好的西梅干便可送进预热烤箱190度烤10分钟，然后调低温度至170度，再继续烘烤蛋糕约30-40分钟或竹签扎入蛋糕内部不沾糊就可以了。
- 让蛋糕连烤盘待凉10分钟后才脱模放在凉架上完全待凉即可切片享用。
The post Prune Butter Cake appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/recipe/prune-butter-cake/
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