Ingredients with Measurements:
- 1 cup chopped pitted prunes
- 1 cup chopped pitted dates
- 1 cup boiling water
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a medium bowl, combine the chopped prunes and dates. Pour the boiling water over them and stir in the baking soda. Let the mixture sit for 10 minutes.
3. In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture, alternating with the prune and date mixture, until everything is well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Total time: 1 hour and 10 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 331
Fat: 11g
Carbohydrates: 57g
Protein: 3g
Fiber: 2g
Sugar: 39g
Substitutions for ingredients:
- You can use any dried fruit in place of the prunes and dates, such as raisins, apricots, or figs.
- If you don't have unsalted butter, you can use salted butter and omit the salt in the recipe.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for extra crunch.
- Drizzle a simple glaze made of powdered sugar and milk over the cooled cake for added sweetness.
- Serve the cake warm with a scoop of vanilla ice cream.
Tips and tricks:
- Be sure to chop the prunes and dates into small pieces so they distribute evenly throughout the cake.
- Letting the prune and date mixture sit with the baking soda helps to soften the fruit and make it easier to incorporate into the batter.
- Don't overmix the batter once you add the dry ingredients, or the cake may become tough.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, wrap it in aluminum foil and warm it in a 350°F oven for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple, elegant presentation.
- Serve the cake on a cake stand with fresh berries or whipped cream on the side.
Garnishes:
- Fresh berries, such as strawberries or raspberries
- Whipped cream
- Chopped nuts
Pairings:
- Coffee or tea
- Red wine, such as Zinfandel or Shiraz
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Grilled vegetables, such as zucchini or eggplant
Troubleshooting advice:
- If the cake is browning too quickly on top, cover it loosely with foil for the remainder of the baking time.
- If the cake is not cooked through in the center, cover it with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before handling food.
- Check the expiration date on all ingredients before using them in the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Prune and date cake is a classic British dessert that dates back to the early 20th century. It was a popular choice during wartime rationing, as dried fruit was readily available and could be used as a substitute for fresh fruit.
Flavor profiles:
- This cake is sweet and fruity, with a hint of warm spices like cinnamon and nutmeg.
Serving suggestions:
- Serve the cake as a dessert after dinner, or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A