Prune layer cake

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

Cooking time: 1 hour


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


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.

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