About this recipe:This is a delightfully spiced cake that's chock-a-block with prunes. Allspice, nutmeg and cinnamon fill your house with the most wonderful aroma. You can also bake this in two 23cm or two 20cm tins instead of the tube tin.
400g caster sugar
1 teaspoon vanilla extract
320g stewed prunes, chopped
290g plain flour
1 teaspoon allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
120g chopped walnuts (optional)
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Preheat the oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin.
In a large bowl, mix the margarine and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and bicarbonate of soda into a large bowl or onto a sheet of greaseproof paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour cake mixture into the prepared cake tin.
Bake for 50 minutes in the preheated oven, or until a skewer inserted in the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.
My family absolutely loved this recipe! I make it for school lunch boxes. I altered it slightly as my son suffers with terrible constipation so made it dairy free and gluten free, and added more fruit and nut and black treacle. Delicious! - 29 Apr 2016