A few year’s ago my friend Dorothy served maple prunes soaked in whisky to go with our meal. When my friend Bev sent me a recipe for ginger cake containing prunes, I knew exactly which ones to use. This recipe for maple prune cake is an adaptation that I think can be served as is. Or with custard for a dessert.
I am usually very good at making sure that I protect my hands with oven gloves. The ones I have in my kitchen offer a little more style than substance. While testing out a bread pudding recipe I managed to burn my fingers. Dave calls the oven gloves “hands” and basically it felt like my own skin was touching the hot dish. In a way, the burning became habitual. While washing dishes I managed to pour boiling water over my left hand, rather than down the wine carafe. Usually I put a few drops of lavender essential oil directly onto the burn. It prevents blisters and I even travel with a bottle for emergencies. However, for the water burn I had to resort to using Burnshield. This contains Tea Tree essential oil which is another great all-round product I keep close by.
Today’s inspiration ♥ Recipe For Maple Prune Cake ♥ can be found on Lavender and Lime Click To Tweet
It took several applications to soothe the sting on my fingers. It also took me several attempts to get this cake perfect. And I really did not mind at all. The cake is super tasty, super moist. And to quote Not Quite Nigella, super pushy! I served the first version as dessert for when we had guests. And then Dave and I polished off the rest of the cake the following day. I changed the recipe from what I had been sent and made it again on the Tuesday. And like my treated burns, it did not last long! Do you ever make pushy recipes when you read them on a blog?
Click on the links for conversions and notes.
- 125g butter
- 125g coconut sugar
- 60mls maple syrup
- 100mls milk
- 150g flour
- 25mls ground ginger
- 30mls ground cinnamon
- 5mls bicarbonate of soda
- 80g maple syrup infused pitted prunes, roughly chopped *
- 1 egg, lightly beaten
- Preheat the oven to 150° Celsius
- Place the butter, sugar, syrup and milk into a microwave proof bowl
- Microwave on high in 30 second bursts until the butter has melted
- Stir to combine and set aside to cool slightly
- Sieve the flour, spices and bicarbonate of soda into a mixing bowl and add the prunes
- Stir to coat them in the flour and then add the dry ingredients to the melted butter mixture
- Stir to combine and add the egg and stir
- Make sure to combine thoroughly before pouring the mixture into a prepared Bundt tin
- Bake for 60 minutes
- Remove from the oven and place the tin onto a wire rack
- Leave to cool until the cake pulls away from the sides before turning out