Prune and walnut cake

Serves 12 people

A lightly spiced prune and walnut cake is an excellent afternoon tea treat.

  • 1 cup pitted prunes
  • 600ml milk
  • 1 tsp ground nutmeg
  • 2 tsp bicarbonate of soda
  • ½ cup rice bran oil
  • ½ cup dark brown sugar
  • 2 eggs
  • 2 pears, grated
  • 2¼ cups wholemeal self-raising flour
  • 1 cup walnuts, toasted and chopped

1 Preheat oven to 170°C. Place the prunes and milk in a saucepan, bring to a simmer and cook for 15 minutes, then set aside to cool. Once cooled, puree in a blender until smooth.

2 Fold in the nutmeg and bicarbonate of soda, mix well, then set aside for 10 minutes.

3 Mix in the oil, sugar, eggs and pears, stir well, then fold in the flour and walnuts. Pour into a greased 2L loaf pan and bake for 45 minutes, until a skewer can be removed cleanly from the centre of the cake. Cool on a wire rack before slicing and serving.