• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 50g diced prunes
  • 40g slivered almonds
  • 30g self-raising flour
  • 225g butter
  • 180g castor sugar
  • 4 medium eggs
  • 1 tsp vanilla essence
  • 150g plain flour
  • 100g self-raising flour
  • 80ml evaporated milk
  • 1/2 tsp salt
  • Some extra whole prunes


  1. Grease sides and line base and sides of two 20cm by 8cm by 5cm loaf pans with greased baking paper.
  2. Place prunes and almonds in a bowl with 30g self-raising flour. Toss to combine.
  3. In the bowl of an electric mixer, cream butter and castor sugar until light and fluffy.
  4. Beat in eggs one at a time, beating well after each addition. Beat in the vanilla essence.
  5. Sift the plain flour and self-raising flour together, and add to the creamed mixture alternately with milk.
  6. Fold in floured diced prunes and almonds. Turn mixture into prepared pans and level the surface.
  7. Spread a few pieces of prunes over the cake.
  8. Bake in a preheated oven at 170°C for 45 to 55 minutes or until a skewer inserted in the centre of the cake comes out clean.
  9. Cool cake in the pan for eight to 10 minutes before turning out onto a wire rack to cool completely.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published.