Lemon Prune Cake
27 to 35 minutes
For the prune puree
- 1/2 cup pitted prunes, roughly chopped
- 1/3 cup (80 ml) lemon juice, preferably freshly squeezed
For the cake
- 1/2 cup (100 g) Redpath® Granulated Sugar
- 2 tbsp (12 g) lemon zest, finely grated
- 2 3/4 cups (344 g) all-purpose flour
- 2 1/4 tsp (12 g) baking powder
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (113 g) butter
- 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
- 3 eggs
- 2 tsp (10 ml) pure vanilla extract
- 2/3 cup (160 ml) buttermilk
Honey Cream Cheese Frosting
- 1 cup (227 g) cream cheese
- 1/2 cup (113 g) butter, softened
- 3 tbsp (45 ml) honey, preferably dark
- 1/2 tsp (3 g) salt
- 4 1/2 cups (540 g) Redpath® Icing Sugar
- lemon zest
Preheat oven to 350°F (177°C). Grease and line two 8 x 2 inch round cake pans with parchment rounds.
Place roughly chopped prunes in a small microwave safe bowl or measuring cup. Add lemon juice. Heat at 20 second intervals until just warm, set aside to soften; 5 minutes.
With a handheld blender, puree the prunes with the lemon juice until smooth.
In a small bowl, combine the Redpath® Granulated Sugar with the lemon zest. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined.
In the bowl of a stand mixer using the paddle attachment, cream together the butter, prune puree, the Redpath® Golden Yellow Sugar, and the Redpath® Granulated Sugar-lemon zest mixture until fluffy and lightened in colour; about 3 minutes.
Add eggs, one at a time, fully incorporating the egg into the batter before adding the next.
Add the pure vanilla extract. Blend well.
Add 1/3 of the dry ingredients into the batter. On low speed, mix flour until just combined. Add in half of the buttermilk. Mix until incorporated into the batter. Repeat process with the remaining dry and wet ingredients; do not overmix.
Evenly divide and smooth batter between the 2 prepared cake pans. Place into preheated oven and bake for 27 to 35 minutes, or until a skewer inserted into the centre of each cake comes out clean. Rotate cake pans halfway through the baking process.
Cool cakes in pans for 10 minutes. Run a small offset spatula around each cake. Invert cake and set right side up to finish cooling completely on a wire cooling rack.
For the honey cream cheese frosting:
In a stand mixer fitted with paddle attachment, on medium speed cream the cream cheese until smooth. Scrape down sides of the bowl, add softened butter, and beat until thoroughly combined. On low speed, sift in Redpath® Icing Sugar in 3 parts. After each addition, beat until smooth. Add in the honey and salt. Beat for 1 minute. Place into fridge to firm up slightly; 15 minutes.
Carefully slice off the rounded tops of each completely cooled cake. Place one cake layer onto desired platter or cake stand. With an offset spatula spread or pipe about half of the cream cheese mixture onto the cake. Top with the second layer, bottom side facing up. Spread or pipe the remaining cream cheese onto the top of the last layer.
If desired, drizzle cake with honey and/or sprinkle with lemon zest.
- Use a food processor or blender if a handheld blender is not available.
- Darker honey has more flavour than lighter honey.
- Zest lemons for the recipe before juicing.
- If buttermilk is unavailable, add 1 tablespoon (15 millilitres) of vinegar or lemon juice to 1 cup (240 millilitres) of milk, whisk to combine. Let stand for 5 minutes or until milk thickens. Proceed with recipe, using the amount needed.