| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Veg4, Vegetarian |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Butter |
| 6 |
oz |
Soft brown sugar |
| 1/2 |
pt |
Water |
| 8 |
oz |
Stoned prunes; chopped |
| 2 |
oz |
Stem ginger chopped |
|
|
Coarsely grated zest and juice of 1 |
|
|
; orange and 1 lemon |
| 6 |
oz |
Walnuts |
| 8 |
oz |
Plain flour |
| 1 |
ts |
Bicarbonate of soda |
| 1 |
ts |
Ground cinnamon |
| 2 |
lg |
Eggs |
| 1 |
tb |
Honey |
|
|
Few walnut halves to decorate |
INSTRUCTIONS
1. Grease and line a deep 7in / 18cm cake tin. Place the butter, sugar and
water in a saucepan and heat to dissolve. Add the prunes, ginger, orange
and lemon zest and nuts. Bring to the boil, cover and simmer gently for
10-15 minutes. Cool.
2. Preheat the oven to 180°C/350°F/Gas Mark 4. Sift the flour, bicarbonate
of soda and cinnamon together, then stir in the cooled fruit mixture. Whisk
the eggs then add them to the fruit and flour mixture.
3. Pour the cake mixture into the prepared tin, stud the top with half
walnuts and bake in the centre of the oven for 1 1/4 hours, or until a
skewer comes out clean.
4. Pierce the warm cake all over. Place the honey, orange and lemon luices
in a small saucepan and heat to dissolve, then bubble for 2 minutes. Spoon
this mixture over the cake and leave to cool in the tin.
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