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
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.
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
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 will for 1 - 2 minutes. Batter will look glossy and fall in a ribbon from whisk. Fold in the steeped prunes.
Prepare an 8 inch spring form pan, and dust with additional cocoa.
Carefully run a spatula around the edge of the cooled cake, this will help when you are ready to remove the ring, after glazing.
2 T butter
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 ring from around cake.
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I appreciate your time and your comments.
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full plate thursday @ Miz Helen's Country Cottage
key words: cake, prunes, chocolate, cardamom