915. Iraqi Prune Cake

1

Prune cake seems to be present in many cultures throughout the world. This Iraqi prune cake re-hydrates the prunes in tea, lending them quite the extraordinary flavor (see my favorite prune-yogurt parfait).
Dare I say this cake is not only perfectly moist and delicious, it’s healthy in moderation to boot. The toffee glaze sets like a scottish butter tablet: solid yet soft under the tooth. Be careful to not over-boil as this will make it set too hard.

Ingredients:
2 cups prunes
1 1/4 cups brewed tea, or water with a tea bag
1/2 cup oil
1 1/2 cups sugar
3 eggs
1 1/2 tsp vanilla
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

For the frosting:
1 cup packed brown sugar
1/2 cup heavy cream
6 Tbsp butter
1 1/2 tsp rose water or vanilla
1 cup powdered sugar, sifted 

Method:

Preheat oven to 360F. Grease and flour a 10-cup capacity ring pan, and shake off excess flour.
Put prunes and tea (or water and tea bag) in a small pot.
Bring to a quick boil, then simmer for about 10 minutes, or until prunes soften, but not mushy.
Drain the prunes, but reserve the drained liquid. Let them cool off to room temperature.
Cut the drained prunes into small pieces.
To the reserved water, add enough cold water to make it measure 2/3 cup. Set aside.
In a big bowl, put oil, sugar, eggs, and vanilla, and beat for 2 minutes.
Sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Stir the flour mix into the egg mix, in two batches alternately with the reserved and measured prune liquid.
Stir in the prunes then pour the batter into the prepared cake tin.
Bake the cake for about 1 hour, or until a skewer comes out clean.
Let it stand for 10 minutes and then invert it on a cooling rack. Cool completely before frosting.
To make the frosting, in a saucepan, combine sugars, cream, butter, and rose water or vanilla.
Bring to a boil, on medium heat, stirring to allow sugar to dissolve.
Boil gently for about 4 minutes. Let it cool off to room temperature; it should be neither too thick nor runny in consistency.
Ice the cake with it immediately and decorate the top with some walnut halves, if you wish.
Allow frosting to set for about an hour and serve.

 

 صحة و عافية

 

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13 thoughts on “915. Iraqi Prune Cake”

  1. Assalamo alykum Maryam,

    Hope you are fine.

    My name is Huma and I blog at gheza-e-shiriin.blogspot.ae. I have sent you an email regarding guest posting for the upcoming event at my space. Please check. Tried finding you on facebook and other social media but to no avail.
    Awaiting your reply to my email

    Take Care
    Khuda Hafiz
    Huma.

  2. Assalamo alykum Maryam,

    Hope you are fine.

    My name is Huma and I blog at gheza-e-shiriin.blogspot.ae. I have sent you an email regarding guest posting for the upcoming event at my space. Please check. Tried finding you on facebook and other social media but to no avail.
    Awaiting your reply to my email

    Take Care
    Khuda Hafiz
    Huma.

  3. Dear Maryam,
    Nice blog, and lovely cake. However, I would have like to see a proper crediting for the recipe as you have done in the previous times in preparing the Iraqi traditional dishes from my book Delights from the Garden of Eden. You have very nice creative touches, I should add.
    Nawal Nasrallah (Iraqi food writer)

    1. Thank you Nawal for your comment.
      It would have been so much more positive if you had left a nice word on any of the other thirteen recipes I credited you for rather than the one I forgot to.
      Having said that, I would like to take this opportunity to reiterate what I have said before in other posts and thank you, personally this time, for this amazing contribution you have made towards our country. Your work speaks for itself and by incorporating an educational history book with an instructional cookbook, you have appealed to a much greater audience in re-educating people about the greatness of Iraqi civilization from which the rest of the world follows suite unknowingly. Both the paperback first version and the beautiful hardback second version are very loved additions to my bookshelf.

      1. Many thanks Maryam, that is very sweet of you. Well, to forget is human. Don’t take it personally. I bet you would not like people to use your beautiful photos, without crediting them every time they share them.
        Anyway, I did not mean to post the message as a public forum, but that was the only way to contact you. Probably it would be a good idea if you add “contact Maryam” besides the public forum your blog provides.
        Keep the good work Maryam.
        Nawal

        1. مع العمر ياتي الحكمة، يا اختي حسني اخلاقك ما يليق بعمرك و كبري عقلك

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