Sunday, 1 September 2013

Chocolate Prune Cake


This is a delicious cake!!
This is really for those who appreciate prunes.  Even if you are not prunes’ friend, I’m quite sure you will like it as it is so good.  The cake is well acceptable by my family and even my colleagues gave a thumb up for it too.

This recipe was from quite elderly friend in the church which I grew up from.  I was in my 20s then when I “inherited” this recipe from her.

It is a very moist and dense cake.  It makes a little hard to get a clean slice out of it.  I should have dipped the knife in hot water then wipe the blade dry before used it to slice another piece.

I guess this recipe can be replaced by other dried fruits such as cherries or apricots.  If you wish to, you can also add some rum into the prunes to enhance the flavor.

The steps for doing the cake are bit disorganised and I have tidied up a bit.  The gist of the recipes all remained.

   This is quite an easy recipe that definitely I’ll do it again.

Oh yes!  I want to stress that the cake will be tastier after resting overnight.  Keep them in the air-tight container. 

Serve the cake next day in room temperature and a cup of tea to go along with it.

Enjoy!  J


300g       Pitted prunes
250g       Prune juice
200g       Plain flour
½ tsp       Pure vanilla extract
2 tsp        Baking soda
50g         Cocoa powder
230g       Butter in room temperature
200g       Brown sugar
5 nos.      Egg


1.Preheat the oven to 165ºC.

2.Simmer the prunes in prune juice until the prunes soften.  

3.Strain the boiled prunes to reserve 160ml of juice.  Chop the prunes finely when they are cooled.  Add the vanilla extract to the prune juice.

4.Combine the flour, baking soda and cocoa powder together and sieve.

5.I used a 23cm round pan.  Spread a thin layer of butter on the bottom and sides of the pan.  Lined the bottom of the pan with parchment paper.

6.Cream butter and brown sugar together using the electric mixer until it is puffy and pale yellow.

7.Add in the egg one at a time.  Mix until it is creamy.

8.Sieve in flour mixture into the butter mixture alternately with the prune juice.  Mix well each time and always end with the flour mixture.

9.Fold in the chopped prunes.

10.Pour into the baking pan.

11.Bake for about 55-60mins or until a skewer inserted in centre and comes out clean.

12.When the cake is ready, remove from the oven immediately to cool for about 10mins in the baking pan, before inverting the cake to cool over the wire rack.

13.The cake is best served after a day at room temperature.


  1. Hi Amy,

    The addition of prune must be making your cake very moist and delicious. Yum! Yum!