Prune Cake With Porter
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup (1 stick) unsalted butter
- 1½cups cake flour, plus flour for dusting the pan
- 1tablespoon cocoa
- ½teaspoon ground cinnamon
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ½teaspoon salt
- ½cup honey
- 2large eggs
- ¾cup dark porter or stout
- 1½cups chopped pitted prunes
- 1tablespoon grated orange zest
Nutritional analysis per serving (8 servings)
372 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 5 grams protein; 252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter an eight- or nine-inch springform pan with a little of the softened butter, then dust it with flour.
- Step 2
Sift the remaining flour together with the cocoa, cinnamon, baking powder, baking soda and salt. Set aside.
- Step 3
Beat the butter until it is fluffy. Slowly beat in the honey. Beat in the eggs one at a time and continue beating for one minute.
- Step 4
Stir the flour mixture in thirds, alternating with the porter or stout. Fold in the prunes and orange zest.
- Step 5
Spread the mixture in the prepared pan and bake about 50 minutes, until a cake tester comes out clean.
Private Notes
Comments
A deeply satisfying and not too sweet cake. I used plain flour too. Perfect with a cup of tea, with or without a dollop of whipped cream
I didn't know quite what to expect from this but it turned out to be a pretty good fruitcake. I used all-purpose flour and it still came out fine, although I see how a lighter flour would benefit it.