Danish Prune Batter Cake.

We tested it three times before it came to print to ensure success on every level. You can use imported plums or well drained canned plums.

For the cake:

200g caster sugar

150g self raising flour

1 tsp baking powder

150g butter

2 large eggs

½ cup milk

1 tsp vanilla essence

For the topping:

10 stoned prunes

4 plums, stoned and quartered

80g shelled walnuts or pecans

60g raw sugar

1 tsp cinnamon

40g butter

Method:

Preheat oven to 160 deg C and butter a 26 cm non-stick spring-form cake tin.

In a food processor, place sugar, flour and baking powder and ‘pulse’ for a few seconds to aerate.

Add the butter, eggs, milk and vanilla and process until the batter is smooth – about 20 seconds, scraping down the sides of the bowl.

Pour the batter into the cake tin, then dot with prunes and plum pieces.

Mix together the walnuts, sugar and cinnamon and sprinkle this mixture over the fruit.

Dot with butter.

Bake at 160 deg C fan bake for one hour or until golden brown and crisp.

Serve warm with a little thick cream, flavored with nutmeg if you like.