Spiced Prune Traybake
Spiced Prune Traybake uses tinned prunes for a moist and delicious cake which is mildly spiced with cinnamon, nutmeg and allspice plus a dash of vanilla and topped with an icing drizzle.
Servings 12
Ingredients
- 50 mls vegetable oil
- 200 g unsalted butter melted (plus extra for greasing the tin)
- 250 g caster sugar
- 3 large eggs
- 235 g self-raising flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp vanilla extract
- 8 tinned prunes stoned and halved,
- 150 g icing sugar
- 5 tsp water
Instructions
- Preheat the oven to 180°C.
- Add the oil and butter to a small pan and heat gently for about a minute until the butter has melted, then remove from the heat.
- Meanwhile prepare a 22cm x 22cm tray bake tin by greasing with a little butter and lining with baking parchment.
- Sieve the self-raising flour into a large bowl and mix in the oil and melted butter mixture, caster sugar, eggs, cinnamon, nutmeg, allspice and vanilla extract all together until a smooth batter is formed.
- Place the prune halves in 3 rows on top of the sponge (you’ll have an odd half left).
- Place on the middle shelf of oven and bake for 35 minutes or until golden on the top and a skewer comes out of the centre of the tray bake clean.
- Remove from the oven and leave to cool on a wire rack.
- Once the cake has cooled, mix together the sieved icing sugar and water and drizzle over the cake.
- Leave to set and slice into squares to serve.