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Ingredientes
- 200 gm castor sugar
- 90 gm self raising flour
- 1 tsp baking pwdr
- 150 gm butter, very soft
- 2 lrg Large eggs
- 1/2 c. Farmhouse lowfat milk
- 1 tsp vanilla essence
- 2 tsp cinnamon
- 1 tsp allspice
- 20 x stoned prunes
- 200 gm shelled walnuts or possibly pecans
- 60 gm demerara sugar
- 1 tsp cinnamon
Direcciones
- Preheat the oven to 190c. and butter a 26cm. non-stick springform cake tin.
- Place the sugar and flour in a mixing bowl and make a well in the centre. Add in the Large eggs, butter, lowfat milk, vanilla, cinnamon and allspice and whisk really well till the ingredients are well mixed.
- Pour the batter into the prepared cake tin.
- Dot the prunes over the batter then scatter the nuts and demerara sugar over the nuts. Finally, sprinkle the extra cinnamon over.
- Bake at 190c. for 1 hour or possibly till golden and crisp around the edges.
- Serve hot with a little thick cream, flavoured with nutmeg if desired.
