Ingredients with Measurements:
- 1 cup pitted prunes, chopped
- 1 cup walnuts, chopped
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Special Equipment Needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-Step Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch cake pan and line with parchment paper.
2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
6. Fold in the chopped prunes and walnuts.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 375
Fat: 18g
Carbohydrates: 50g
Protein: 6g
Sodium: 210mg
Sugar: 31g
Substitutions for ingredients:
- You can use chopped dates instead of prunes.
- Almonds or pecans can be used instead of walnuts.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add 1 tsp of cinnamon to the dry ingredients for a spiced version of the cake.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Drizzle a simple glaze made with powdered sugar and lemon juice over the cooled cake for added sweetness.
Tips and Tricks:
- Make sure to chop the prunes and walnuts into small pieces so they distribute evenly throughout the cake.
- Use room temperature butter and eggs for best results.
- Don't overmix the batter or the cake will be 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 foil and warm in a 350°F (180°C) oven for 10-15 minutes.
Presentation Ideas:
Serve the cake on a cake stand or platter and dust with powdered sugar before slicing.
Garnishes:
Sprinkle chopped walnuts or prunes on top of the cake for added texture.
Pairings:
Serve with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested Side Dishes:
Fresh fruit or a green salad would be a nice complement to the sweetness of the cake.
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- If the cake is not cooked through, bake for an additional 5-10 minutes.
Food Safety Advice:
Make sure to store the cake properly to prevent spoilage.
Food History:
Prune and walnut cake is a classic dessert that has been enjoyed for generations. The combination of sweet prunes and crunchy walnuts creates a delicious and satisfying flavor.
Flavor Profiles:
This cake is sweet and nutty with a moist and tender crumb.
Serving Suggestions:
Slice the cake into wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
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