Prune Cake

This bread is now part of my repertoire of recipes, like banana or zucchini bread. My relatives were skeptical when I told them that I had made a bread with prunes, but they quickly approved the recipe by tasting it. This bread is a little closer to the spice cake, in addition to containing a large amount of fiber. Here is my recipe inspired of Ricardo’s cake.

Ingredients:

• 2 cups unbleached all-purpose flour
• 1 tsp bicarbonate of soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon and/or ginger
• 1 cup prune puree (see recipe)
• 1/2 cup plain or vanilla yogurt
• 1/4 cup unsalted butter, softened
• 1/4 cup canola or olive oil
• 1/4 cup brown sugar or sugar
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup walnuts, chopped and toasted
• 3/4 cup dried prunes, pitted and diced
• 3 tablespoons of honey

Directions:

Pureed prunes

1. In a blender, puree 1 cup prunes with 1 cup water.

Bread

1. Place rack in center of oven. Preheat oven to 350 ° F. Line the bottom of a loaf pan with parchment paper.
2. In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In another bowl, combine the prune puree and yogurt. Set aside.
4. In another bowl, cream the butter with the oil, brown sugar, and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add the dry ingredients alternately with the yogurt mixture. With a spatula, stir in the walnuts and prunes.
5. Pour the batter into the prepared pan. Bake for about 1 hour or until a toothpick inserted in the center of the cake comes out clean. Let cool,  unmould and cool on a rack.  Replace the bread still warm on a plate and pour the honey syrup over.

Syrup

1. Heat in microwave 3 tablespoons of honey, when it is bubbling, pour over the warm bread.