Prune Cake

Ingredients

• 2 cups (480 ml) unbleached all-purpose flour
• 1 teaspoon (5 ml) baking soda
• 1 teaspoon (5 ml) baking powder
• 1/4 teaspoon (1 ml) salt
• 1/4 teaspoon (1 ml) ground cinnamon
• 1 cup (240 ml) prune purée
• 1/2 cup (120 ml) plain yogurt
• 1/4 cup (60 ml) unsalted butter, softened
• 1/4 cup (60 ml) canola oil
• 3/4 cup (180 ml) brown sugar
• 1 teaspoon (5 ml) vanilla extract
• 2 eggs
• 1 cup (240 ml) walnuts, chopped and toasted
• 3/4 cup (180 ml) dried prunes, pitted and diced
• 1/4 cup (60 ml) honey
• 1/4 cup (60 ml) icing sugar
• 2 tablespoons (30 ml) butter
• 1 cup (240 ml) lightly packed pitted prunes
• 1 cup (240 ml) water

Method

1. With the rack in the middle position, preheat the oven to 350 °F (175°C). Line the bottom of a (8-inch) springform pan or 9x5 loaf pan.
2. In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In another bowl, combine the prune purée 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.
5. At low speed, add the dry ingredients alternately with the yogurt mixture. With a spatula, stir in the walnuts and prunes.
6. Pour the batter into the prepared pan. Bake for about 45 - 50 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Let cool, then unmould and cool completely on a rack.
7. In a blender, purée the prunes with the water.
8. Make the honey glaze (method reconstructed from the published original, Ricardo; the source listed the glaze ingredients but omitted this step; see the in-page Source reference): in a small saucepan or microwave, bring the honey, icing sugar, and butter to a boil, stirring until the sugar has dissolved. Let cool for about 10 minutes, then pour over the cooled cake.

Source reference

Curation note (AI-assisted gap fix): this recipe is archived from blimacake.com and kept as its own version. Two things were missing from the source: cinnamon (named in the dry-ingredients step but absent from the list) and the method for the listed Honey Glaze. During curation an AI web search identified the recipe’s published original, Ricardo’s “Prune Cake” (ricardocuisine.com), which lists “1/4 teaspoon ground cinnamon” and a glaze method (boil the honey, icing sugar and butter until the sugar dissolves; cool about 10 minutes; pour over the cooled cake). The cinnamon was added to the list and the glaze step reconstructed and labeled; nothing else was changed.