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

Popular posts from this blog

Pandan Ogura Cake ~ 班兰相思蛋糕

This Pandan Ogura Cake is soft, moist and light and the texture resembles that of a chiffon cake but baked in a normal cake pan.  There are many variations of ogura cake with different flavours and I've baked with Greentea and Orange flavour before.





Pandan Ogura Cake  ~  班兰相思蛋糕
Ingredients (A)
5 egg yolks
1 whole egg
1/4 tsp salt
65 ml canola oil
90 ml pandan juice
70 gm plain flour
(B)
5 egg whites
70 gm caster sugar
1/4 tsp cream of tartar

Method
In a bowl, whisk egg yolks and whole egg till well combined.  Add in oil, pandan juice and salt, whisk thoroughly.  Sift in flour, mix well.In a clean bowl, whisk  egg whites till foamy, add in cream of tartar and gradually add in   sugar.   Whisk till stiff peaks form but not dry.Fold in 1/3 meringue into the egg mixture, mix well and then pour this mixture into the   remaining meringue.   Mix well.  Pour batter into a lined 8 inch square pan.  Tap the pan a bit to remove air bubbles.Steam bake in a preheated oven @ 150 deg.C for 60 mins.…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Homemade Salted Chicken ~ Confinement food ~ 盐烤鸡

This is a very simple chicken dish, easy to prepare, good to serve at a meal and also suitable as a confinement food for new mothers.   The four ingredients are of course, a free-range chicken, seasalt, Tang Gui 当归 (Angelica Sinensis)and Bei Qi  北芪 (Astragalus Membranaceus).  


Homemade Salted Chicken ~  Confinement food ~   盐烤鸡 Ingredients 1 kg free-range chicken 3 tsp ground seasalt 6 piecesTong Gui 6 pieces Bei Qi
Method Tear up the pieces of Tong Gui and Bei Qi Clean up the chicken, pat dry and rub seasalt all over the chicken. Mix up the herbs and put into the cavity of the chicken Marinate for a few hours, preferably overnight, refrigerated Remove from fridge, leave at room temperature Place the chicken into a rice cooker with a 4 mm forged thick pot Cook till chicken is tender using the 'Cook' function