Prune and pecan cake

Name: Prune and pecan cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g prunes pitted and chopped; 5.00 ml Bicarbonate of soda; 250.00 ml water boiled; 210.00 g flour cake; 3.00 ml salt; 5.00 ml cinnamon ground; 200.00 g sugar; 5.00 ml orange zest only; 100.00 g pecan nuts chopped; 250.00 ml mayonnaise thick; 5.00 ml vanilla essence; 125.00 ml van der hum liqueur

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By Food24 November 03 2009

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Ingredients (12)

250.00 g	prunes — pitted and chopped
5.00 ml	Bicarbonate of soda
250.00 ml	water — boiled
210.00 g	flour — cake
3.00 ml	salt
5.00 ml	cinnamon — ground
200.00 g	sugar
5.00 ml	orange — zest only
100.00 g	pecan nuts — chopped
250.00 ml	mayonnaise — thick
5.00 ml	vanilla — essence
125.00 ml	van der hum liqueur

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Method:

Preheat oven to 180 ºC. Grease a 22 cm springform cake tin.
Sprinkle bicarb over the prunes and cover with boiling water. Allow to cool. Sift flour, salt and sugar and orange rind. Stir in prunes and water mixture, mayonnaise and vanilla essence and mix well. Spoon into the prepared cake tin and bake for 50 to 55 minutes (test with a skewer). Remove from oven and pour the liqueur over the hot cake. Remove sides of cake tin and leave to cool. Decorate with elderberry flowers and serve with whipped cream.