| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 18g | 6g | 49g |
| sugars | fibre | protein | salt |
| 24g | 4g | 7g | 0.30g |
Growing up in a home filled with deeply-rooted Bostonian traditions and the bold flavors of Irish cookery had a profound influence on my culinary journey and preferences. Among all the enchanting family recipes that have been passed down through generations, one comfort food that always warms my heart is the delightful Prune and Walnut Cake.
A Delicious Blend of Health and Taste
This recipe is standout with its unique balance of flavor and nutritional goodness. Much like how the Boston-Irish blend in my recipes showcases the best of both worlds, the Prune and Walnut Cake harmoniously brings together the richness of walnuts and the sweetness of prunes. Walnuts are an excellent source of antioxidants and omega-3 fats that are good for your heart. Meanwhile, prunes are high in fiber and could aid digestion. Perfect for those looking for a delicious yet healthy dessert choice.
Nostalgic Connection to My Ancestry
Beyond its health benefits, the Prune and Walnut Cake holds a special place in my heart as it reminds me of the cozy kitchen in my grandparents’ quaint little house. With every bite of this moist, nutty cake, I am transported back to those tender moments of my childhood. This cake is not just a dessert, it is a connection to my ancestry, something that I am passionate about sharing with Laura, my partner, and our little boy.
Likewise, I hope you all enjoy this wonderful amalgamation of flavors and share it with your loved ones. It pairs wonderfully with a warm cup of Irish coffee or as a dessert complement to our family’s famous Irish Bacon and Cabbage Soup .
Until next time, relish in the richness of this Prune and Walnut Cake and cherish the sweet memories it will undoubtedly create.
What You’ll Need
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup low-fat buttermilk
- 1 cup finely chopped pitted prunes
- 1 cup chopped walnuts
- Powdered sugar, for dusting (optional)
Method
Step One
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and dust with flour, shaking out the excess.
Step Two
In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside for later.
Step Three
In a large mixing bowl, cream the soft unsalted butter and packed light-brown sugar together until it’s light and fluffy. This should take about 2 to 3 minutes with an electric mixer on medium speed.
Step Four
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
Step Five
Gradually add the dry ingredient mixture and low-fat buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix just until the dry ingredients are moistened. Do not over-mix!
Step Six
Fold in the finely chopped pitted prunes and chopped walnuts. Ensure they are evenly distributed throughout the batter.
Step Seven
Pour the batter into the prepared cake pan. Level the top with a spatula or the back of a spoon.
Step Eight
Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, remove the cake from the oven and let it cool in the pan for 10 minutes.
Step Nine
After the cake has cooled, remove it from the pan and allow it to cool completely on a wire rack.
Step Ten
Once cooled, you may choose to dust the cake lightly with powdered sugar before serving. Enjoy your Prune and Walnut cake!
