-FOR THE CAKE-
200 g Castor sugar
90 g Self raising flour
1 ts Baking powder
150 g Butter; very soft
2 lg Eggs
1/2 c Farmhouse milk
1 ts Vanilla essence
2 ts Cinnamon
1 ts Allspice
FOR THE TOPPING
20 Stoned prunes
200 g Shelled walnuts or pecans
60 g Demerara sugar
1 ts Cinnamon
Preheat the oven to 190c. and butter a 26cm. non-stick springform cake tin.
Place the sugar and flour in a mixing bowl and make a well in the centre.
Add the eggs, butter, milk, vanilla, cinnamon and allspice and whisk really
well until the ingredients are well mixed.
Pour the batter into the prepared cake tin.
Dot the prunes over the batter then scatter the nuts and demerara sugar
over the nuts. Finally, sprinkle the extra cinnamon over.
Bake at 190c. for 1 hour or until golden brown and crisp around the edges.
Serve warm with a little thick cream, flavoured with nutmeg if you like.
Yields
1 servings