Get ready to transform your baking game with a cake that's not just a dessert, but a culinary adventure! This Prune Walnut and Honey Cake is the perfect blend of rustic charm and sophisticated flavor, promising to tantalize your taste buds and impress even the most discerning food critics. Imagine a moist, rich cake packed with the natural sweetness of prunes, the nutty crunch of walnuts, and a golden drizzle of honey that makes every bite a moment of pure bliss.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup prunes, pitted and chopped
- 1 cup walnuts, chopped
- 1/2 cup honey
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Add the honey to the creamed mixture and continue mixing until well incorporated.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
- Fold in the chopped prunes and walnuts gently using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, you can serve the cake as is, or drizzle with additional honey for extra sweetness if desired.
- Enjoy your Prune Walnut and Honey Cake with a cup of tea or coffee!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and honey are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake light and tender.
- Toast Your Walnuts: Lightly toast the walnuts before adding them to enhance their nutty flavor and add extra depth to the cake.
- Check for Doneness: Use the toothpick test - if it comes out clean with just a few moist crumbs, your cake is perfect!
- Cooling is Crucial: Let the cake cool completely before slicing to prevent crumbling and help flavors settle.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 55mg
