Ingredients
6oz / 175g butter
6oz / 175g soft brown sugar
12 pints / 300ml water
8oz / 250g stoned prunes, chopped
2oz / 50g stem ginger chopped
coarsely grated zest and juice of 1 orange and 1 lemon
6oz / 175g walnuts
8oz / 250g plain flour
1tsp bicarbonate of soda
1tsp ground cinnamon
2 large free range eggs
1tbsp / 15ml honey
few walnut halves to decorate
Method
1. Grease and line a deep 7in / 18cm cake tin.
Place the butter, sugar and water in a saucepan and heat to dissolve.
Add the prunes, ginger, orange and lemon zest and nuts.
Bring to the boil, cover and simmer gently for 10-15 minutes.
Cool.
2. Preheat
the oven to 180°C/350°F/Gas Mark 4.
Sift the flour, bicarbonate of soda and cinnamon together, then stir
in the cooled fruit mixture.
Whisk the eggs then add them to the fruit and flour mixture.
3. Pour
the cake mixture into the prepared tin, stud the top with half walnuts
and bake in the
centre of the oven for 1¼ hours,
or until a skewer comes out clean.
4. Pierce the warm cake all over. Place the honey, orange and
lemon luices in a small saucepan and heat to dissolve, then bubble for
2 minutes. Spoon this mixture over the cake and leave to cool in the
tin.
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