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Chocolate Prune Cardamom Cake, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Saturday August 21, 2010. But it is better here!




Last week's oats and prune bread, was delicious. I enjoyed thick slices for breakfast toasted and spread with butter. I would think that most folks place prunes in the quick breads category. Yet prunes are elegant too, now wait, yes they are. Look at what we are making today.......

Chocolate Prune Cardamom Cake
adapted from: Kitchenography
350-degree oven

Steeping step:
3/4 c water
1/4 c sherry
3/4 c prunes

Heat water and sherry to almost boiling, add prunes, cover with a lid, turn off heat.


Leave on stove burner to steep, until lukewarm. When steeping is complete, drain well. (Reserve liquid for another use if desired*) and chop prunes into 1/2 inch dice. Reserve.


Cake:
1 c flour
2 T dry baking cocoa - plus additional cocoa to dust the baking pan
1/2 t cardamom
1/2 t salt
1/2 t baking soda
1/4 t baking powder









1/2 c oil
1 t vanilla
1 egg
3/4 c sugar


1 T lemon juice and enough milk to make 1/2 cup total liquid - let sit while assembling ingredients


In a medium size bowl, combine the dry ingredients and whisk together to combine. In a large bowl, combine the wet ingredients, whisk to beat well, the mixture will fall in a ribbon from the whisk. Add the dry ingredients to the egg and sugar mixture, along with 1/2 of the soured milk. Combine well, add remaining milk, whisking to combine. Beat well for 1 - 2 minutes. Batter will look glossy and fall in a ribbon from the whisk. Fold in the steeped prunes.

Prepare an 8-inch spring form pan, and dust with additional cocoa.

Tap out an excess cocoa powder. Pour in the cake batter.


Bake 30 minutes or until tests done in your oven. Let cool in the pan 15 minutes. Run a spatula or thin knife around edge of cake to make sure it is free from the pan. Leave in the spring form pan to cool completely.


Carefully run a spatula around the edge of the cooled cake, this will help when you are ready to remove the ring, after glazing.


Glaze:
2 T butter
2T milk
1/2 c chopped semi-sweet chocolate (real chocolate chips work great)
1/2 c powder sugar

Heat butter, milk and chocolate until hot and chocolate begins to melt. Whisk until smooth, whisk in powder sugar, whisking until smooth. Return to burner on low and whisk until shiny. Pour over cake, and carefully rotate cake to "spread" to edges of the pan. Let cool.


 Run a thin knife around the edge of the glaze to separate from the pan. Set spring form pan on serving plate, carefully remove outer ring from around the cake.


Perfect as is, or serve with a whipped cream crown or vanilla ice cream.

Enjoy!

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This post will be shared with:
full plate thursday @ Miz Helen's Country Cottage


11 comments

  1. I've never cooked with prunes but I do love to eat them. I wonder if hubby would like this. Love the recipe rewinds, I missed so much before we became friends.

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  2. This sounds "moist" (my kids all hate this word, so I use it often) and delicious.

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  3. I second what Holly said,, I've just become a friend in the last wee while and I have not read all the past posts,, at first I thought this was one of your "this what we're not making today " items,, it does sound very moist ,, I would like to try this,,

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  4. This is great because really, you could "hide" the prunes (for fussy husbands). I love them, myself, and I think my family would too if they could just get by ASSUMING they wouldn't like them.

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  5. Love the idea of recipe rewind. Moist with prune.

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  6. That's a lot tastier way to get some fiber than stirring it in a glass..lol... Sounds good.

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  7. I bet the prunes make this moist and delicious! I'd love to make this tonight, but my air conditioner is broken and it's too stinkin' hot to turn on the oven. I'm saving it for later. :)

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  8. Strangely enough I've only ever used prunes in savory dishes such as brisket and pork roast. This sounds very interesting, so I'm printing out the recipe for the future.

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  9. Hey I am all up for recipe rewinds if they include a chocolate cake like this! Magical! So pretty too. Almost to pretty to eat-- almost!

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  10. Hi Melynda,
    This is a great recipe. Cardamon, Chocolate and Prunes, that is a great combination, sounds delicious.
    Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
    Miz Helen

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  11. This cake sounds delicious. Unfortunately, I won't be doing any baking any time soon.

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