Plum season is almost over, but there are still enough plums to make this very easy and quick moist cake, in which the plums serve as the main ingredient in both forms – fresh and dried.
The fresh plum puree gives the cake its’ moist texture, while the prunes add their deep unique sweetness and color. The red wine adds another layer of flavor, and the moist “icing” gives an extra kick of sweetness.
I’m sure you’ll enjoy this combination once you’ll make the cake.
* The spelt adds a nutty taste to the cake, but you can substitute it with whole wheat flour or use only white flour.
Makes: 16 portions
Prep time: 20 minutes
Baking time: 40 minutes
2 cups roughly pureed red plums (from about 4 medium)
12 pitted prunes, cut roughly, mixed with ¼ cup flour
3 XL eggs
1 ½ cups dark brown sugar
1/3 cup oil
½ cup red wine
1 tsp cinnamon
1 Tbs vanilla
1 cup flour
1 cup spelt flour
1 Tbs baking powder + dash salt
1/2 cup Powdered sugar
1. Preheat the oven to 350F (175C). Line a 12”x8” (20.5cm x 30cm) baking pan with baking paper.
2. Puree the plum, cut the prunes and mix with flour. In a large bowl, mix the eggs, sugar, oil, wine, cinnamon, vanilla and plum puree.
3. Add the flour, spelt or whole wheat flour, baking powder and salt, and mix well. Add the prunes with the flour and mix gently.
4. Pour the batter into the lined pan. Bake for 40 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
5. Let cool for 10 minutes. Sprinkle the powdered sugar on top while the cake is still warm, so that the heat will soften the sugar and create a moist “icing” layer. Cool to room temperature before cutting.