Serves 6 to 8. Requires a round cake mold 8″ in diameter, 1-1/2″ deep or a baking dish about the same size.
6 oz pitted prunes
1 cup of water
1/4 cup of sugar
1 Tbsp of rum
1 stick of butter
3/4 cup of sugar
1/3 cup of flour
1/3 cup of cornstarch
1 small teaspoon of baking powder
- Combine prunes, water and sugar in a saucepan.
- Bring to a boil and cook for 2 minutes.
- Turn off the heat.
- Add the rum, cover and cool completely.
- Drain and reserve the liquid.
- Quarter the prunes.
- Cream the butter (smear with the heel of hand until very smooth).
- Beat the eggs for one minute in the electric mixer then dribble in the sugar and continue beating until pale yellow.
- At low speed, beat in the butter a tablespoon at a time.
- Don’t worry if the mixture looks curdled.
- Sift the flour, cornstarch and baking powder together.
- At low speed, beat the dry ingredients into the batter.
- Fold the prunes into the batter with a rubber spatula.
- Butter the mold and pour the batter into it.
- Tap on the counter to level the mixture.
- Bake on the middle rack of the oven for 45-60 minutes at 350°F.
- The top of the cake should be gold and the sides should pull away from the pan.
- Cook the reserved prune liquid until it thickens to a syrup.
- When the cake is baked and unmolded, brush the syrup over the cake.