Name: Prune layer cake
Cook time: 60 min
Total time: 60 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 750.00 ml flour cake; 10.00 ml cinnamon ground; 5.00 ml nutmeg ground; ground clove pinch; 315.00 ml Buttermilk; 3.00 eggs extra-large; 7.00 ml vanilla essence; 580.00 ml cream fresh, chilled; 30.00 ml castor sugar; 125.00 ml brandy; 500.00 ml sugar; 5.00 ml nutmeg ground; 10.00 ml Baking powder; 10.00 ml cinnamon ground; 2.00 ml salt; 500.00 ml prunes pitted, soaked; brandy

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Ingredients (17)

CAKE LAYERS

750.00 ml	flour — cake
10.00 ml	cinnamon — ground
5.00 ml	nutmeg — ground
	ground clove — pinch
315.00 ml	Buttermilk
3.00	eggs — extra-large
7.00 ml	vanilla — essence

FILLING

580.00 ml	cream — fresh, chilled
30.00 ml	castor sugar
125.00 ml	brandy
500.00 ml	sugar
5.00 ml	nutmeg — ground
10.00 ml	Baking powder
10.00 ml	cinnamon — ground
2.00 ml	salt
500.00 ml	prunes — pitted, soaked
	brandy

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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.