• Prep Time 20 minutes
  • Cook Time 75 minutes
  • Serving For 8 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 2cups dried prunes (pitted)
  • 1cup water
  • 3cups of cake flour (unsifted)
  • 1tbsp baking powder
  • 1/2tsp salt
  • 338g butter
  • 236g castor sugar
  • 5 eggs
  • 3/4cup evaporated milk
  • Prune icingL
  • 1cup butter
  • 3/4cup castor sugar
  • 3/4cup evaporated milk
  • 1tsp vanilla
  • reserved cooked prune


  1. Cook prunes in water for 15 minutes until soft. Drain and set aside 1/4 cup of the prune liquid. Add water to make up the amount if necessary. Add evaporated milk. Dice prunes finely. Reserve 1/2 cup for icing. Set aside. Heat oven to about 180°C.
  2. Cream butter until soft. Add sugar gradually while continuously beating until light and fluffy. Add eggs in three stages, beating well after each addition.
  3. Fold in vanilla and prunes. Sift flour, salt and baking powder and add alternately with milk and prune liquid.
  4. Blend well after each addition. Pour into pan lined with greased paper. Bake for an hour or until done. Frost with icing as given.
  5. To make prune icing: Mix milk, sugar and vanilla. Chill. Cream butter until soft. Add milk and sugar mixture little by little while continuously beating until icing becomes smooth and of spreading consistency. Fold in prunes.

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