Besides eating it off hand as a snack, the prune is quite delicious cooked, in sweet and savory dishes. Here is a recipe for a scrumptious prune cake.
- The cake:
Step by Step method
- Preheat oven 360°F.
- Put prunes and tea (or water and tea bag) in a small pot.
- Bring to a quick boil, then simmer for about 10 minutes, or until prunes soften, but not mushy.
- Drain the prunes, but reserve the drained liquid.
- Let them cool off to room temperature.
- Cut the drained prunes into small pieces, and add enough cold water to liquid to make it measure 2/3 cup. Set aside.
- In a big bowl, put oil, sugar, eggs, and vanilla, and beat for 2 minutes.
- Sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Stir the flour mix into the egg mix, in two batches alternately with the measured prune liquid. Stir in the prunes.
- Grease and flour a 10-cup capacity ring pan, and shake off excess flour.
- Spread walnut halves in the bottom of the pan, and pour the batter on top of the nuts.
- Bake the cake for about 40 minutes, or until surface feels firm to the touch.
- Let it stand for 10 minutes and then invert it on a cooling rack.
- In a small saucepan, combine sugar, cream, butter, and rose water or vanilla.
- Bring to a boil, over medium heat, stirring to allow sugar to dissolve.
- Boil gently for about 4 minutes.
- Let it cool off to room temperature.
- Stir in the confectioners’ sugar until smooth.
- It should be neither too thick nor runny in consistency.
- Ice the cake with it immediately and decorate the top with some walnut halves, if you wish.
- Chill cake for about an hour and serve.