Skip to main content
logo
Food Advertising by

Prune Butter Cake ~ 西梅牛油蛋糕


When I saw the post of Prune Butter Cake from Ann of anncoojournal, I told myself that I have to give this a try as the bottle of Rum has been sitting comfortably in my pantry for a long time.  True to what Ann said, the kitchen was filled with sweet fragrance when the cake was baking in the oven.  The texture may be a bit dense but it was moist and soft.  Tastes good served warm or cooled.






Prune Butter Cake  ~   西梅牛油蛋糕
Ingredients
  • 200 gm butter
  • 160 gm caster sugar
  • 230 gm plain flour
  • 4 large eggs (lightly beaten)
  • 2 tsp lemon juice
  • 2.1/2 Tbsp Rum
  • 1.1/2 tsp vanilla
  • 1.1/3 tsp baking powder
  • 2.1/2 Tbsp milk
  • 120 gm dried pitted prunes
  • 3.1/2 Tbsp Rum
  • 1 Tbsp sugar
Method

  1. Soak the prunes with Rum and sugar for about an hour.  Simmer over low  heat for 5 mins. till the prunes plump up.   Remove 8 eight pieces for decoration and snip or cut up the rest.  Add in 2 Tbsp sifted flour to absorb moisture.   Set aside.
  2. Line the base of an 8 inch springform pan and grease and flour the sides of the pan.
  3. Sift the plain flour with baking powder, set aside.
  4. Cream the butter and sugar till light and fluffy, gradually add in the beaten egg, lemon juice, vanilla.  Mix well.
  5. Sift in  flour again onto the egg mixture and fold in with a spatula.  Add in milk and mix till smooth.  Add in the prune pieces and mix evenly.
  6. Pour the batter into the pan, level the surface and place whole pitted prunes on top.
  7. Bake in a preheated oven @ 190 deg.C for 10 mins., the reduce to 170deg.C and bake for 30 to 40 mins till golden brown.  Test with a skewer till it comes out clean.   
  8. Let cake cool in the pan, then remove.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.