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Pecan & Prune Cake

Ingredients:

• 1 cup plain flour

• 1 cup caster sugar

• ½ tspn nutmeg

• ½ tspn cinnamon

• 1 tspn baking soda (bi-carb)

• 250g pitted prunes, halved

• 200g pecans, chopped

• 3 eggs, beaten

• 185g butter, melted, cooled

• 1 cup buttermilk

• few drops vanilla essence

Glaze:

• ½ cup sugar
• ¼ tspn baking soda (bi-carb)
• 60g unsalted butter
• ¼ cup buttermilk
• 2 tspns golden syrup
• ¼ tspn vanilla essence

Method:

Mix the first seven ingredients together in a mixing bowl. Then mix next four ingredients together in a separate bowl and pour onto dry ingredients. Mix thoroughly. Pour mixture into a greased and base lined 23cm square cake tin. Bake at 150 º C for 1 ½ hours or until cooked when tested. Place tin on cooling rack. Combine all glaze ingredients in a saucepan and boil mixture for about 3 minutes, until it foams and turns golden brown. Stir constantly to prevent buttermilk burning. Pour over hot cake and allow to stand for 3 hours. Serve at room temperature with whipped cream. 

Delicious as either a cake or as a dessert. If intending to keep a few days, store in refrigerator.

Food for a Healthy Heart Australian Natural Pecans contain 
No Salt, No Chemicals, No Cholesterol