Maple Prune Cake
This stunningly moist cake can be served as is, or with custard as a dessert
Makes enough for: 1 cake
Ingredients
- 125 g butter
- 125 g coconut sugar
- 60 mls maple syrup
- 100 mls milk
- 150 g flour
- 25 mls ground ginger
- 30 mls ground cinnamon
- 5 mls bicarbonate of soda
- 80 g maple syrup infused pitted prunes, roughly chopped *
- 1 egg, lightly beaten
Method
- 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
Notes
* If you cannot source prunes that have been soaked in maple syrup add an extra 5mls to your recipe