Prune layer cake

Recipe from: 2/3/2000 12:00:00 AM

Cooking time: 1 hour
 
Fruit
 
 
 

Ingredients

 
  • CAKE LAYERS
  • 750
    ml
    cake flour
  • 10
    ml
    cinnamon
  • 5
    ml
    nutmeg
  • pinch ground clove
  • 315
    ml
    buttermilk
  • 3
    extra-large eggs
  • 7
    ml
    vanilla essence
  • FILLING
  • 580
    ml
    fresh cream, chilled
  • 30
    ml
    castor sugar
  • 125
    ml
    brandy
  • 500
    ml
    sugar
  • 5
    ml
    nutmeg
  • 10
    ml
    baking powder
  • 10
    ml
    ground cinnamon
  • 2
    ml
    salt
  • 500
    ml
    prunes, stones removed and soaked in water overnight
  • brandy for sprinkling
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180 ºC. Sift the dry ingredients together and rub in the butter. Dissolve the bicarbonate of soda in the buttermilk, whisk the eggs, add the vanilla essence and then add everything to the flour mixture, mixing well. Spray two 20 cm cake tins with non-stick spray and spread with a thin layer of batter. (There is enough batter for 8 layers.) Bake two layers at a time for about 15 minutes or until just done. Cool slightly in the tins before removing carefully and cooling completely on a wire rack. Whip the cream and castor sugar together until stiff. Add the nutmeg, cloves and cinnamon. Drain the prunes well, chop finely and fold into the cream. Place a cake layer on a cake platter and spread with a little of the filling. Sprinkle the remaining cake layers with a little brandy and stack them on top of the base, sandwiched together with the prune filling. End with a layer of the prune filling.
 

Read more on: bake  |  fruit
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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