Spice Cake with Sunsweet Prunes

A blend of warm spices compliments this cake giving it a multi-dimensional flavor experience.

Prep Time 20 minutes

Cook Time 55 minutes

Serving Size: 20

Calories: 250

Carbohydrates: 29g

Protein: 3g

Fat: 14g

Fiber: 1g

Sugar: 18g

2/3 cup Sunsweet Prunes, chopped
1 cup butter, softened, divided
¾ cup brown sugar
4 tbsp maple syrup
2 packets of Bourbon vanilla sugar (0.2 oz each)
2 tsp ground cinnamon
½ tsp ground cloves
A pinch of ground nutmeg
A pinch of salt
3 eggs
1 3/4 cups flour, divided
1 ½ tsp baking powder
2 tsp cocoa
1 cup ground hazelnuts
¾ cup powdered sugar

Preheat oven to 350F and grease a 9 x 5-inch loaf tin with 1 tbsp butter and dust with 1 tbsp flour; set aside.

Beat the remaining butter for 3 to 5 minutes or until smooth and fluffy. Add the sugar, maple syrup, vanilla sugar, 1 teaspoon cinnamon, cloves, nutmeg and salt while stirring. Gradually stir in the eggs.

Mix the flour with the baking powder and the cocoa and briefly stir one half into the mixture followed by the other half. Then fold-in the ground hazelnuts and prunes.

Spoon the cake mixture into the loaf tin and spread smooth. Bake in a preheated oven at 350°F for 50 to 55 minutes. Leave the cake in the tin on a cooling rack for 10 minutes, then turn out of the tin and leave it to cool completely.

Mix the powdered sugar and remaining cinnamon with 2 tablespoons of water to a thick icing. Spread this over the cake.

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