Prune loaf cake

    2 hours 40 min

    This prune loaf cake is rustic, moist and full of flavour. Perfect sliced and served with afternoon tea.

    73 people made this

    Serves: 8 

    • 120g butter
    • 160g soft brown sugar
    • 2 eggs, beaten
    • 1 teaspoon vanilla extract
    • 2 tablespoons milk
    • 300g dried pitted prunes, chopped
    • 230g plain flour, sifted
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon

    Prep:10min  ›  Cook:1hr30min  ›  Extra time:1hr cooling  ›  Ready in:2hr40min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin and line with baking parchment.
    2. Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla extract and beat well. Beat in the milk and then add the prunes. Fold in the flour, baking powder and spices. Spoon into the loaf tin and smooth the top.
    3. Bake in the preheated oven for 40 to 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 1 hour before slicing and serving.

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    Reviews in English (1)


    I used half the amount of prunes stated, and I used "ready to eat" prunes too. The cake was cooked and starting to burn on the edges after 40 mins. I have a fan oven and had the temp as 170c. Nice cake though, after all the chocolate at Christmas.  -  05 Jan 2014