Chocolate Prune Butter Cake : LTU Butter

I still don't like eating prunes straight from the packet but if prunes are inside a cake, I will happily gobble them up. It's great isn't it to get your daily dose of fiber from a butter cake, right? hee...hee...

I adapted this cake from a previous prune cake because I missed the cake so much and wanted to simplify the recipe. I can't believe I miss prunes and I kept thinking about them. This time, I bought the ones packed in packets (227g) instead of tubs (340g) because I didn't want to store leftover prunes. 

Since I had some oranges in the fridge, it was perfect for me to bake this cake because the prunes had to be marinated in orange juice first. You don't need to do that of course but the prunes will taste better. Besides, adding orange zest to this cake gives it an edge because chocolate and orange makes for a power combination.

So did this delicious and sinful way of consuming fibre have any effect on me? You really don't want to know! hee..hee...

Chocolate Prune Cake

Recipe source : Adapted from Chef Wan Cakes page 26

Ingredients :

- 227g pitted prunes

- Juice of 1 orange 

- 4 eggs

- 1/2 cup sugar

- zest of 1 orange

- 250g butter
- 270ml plain yogurt

- 250g self-raising flour

- 3 tbsp apricot jam 

- 70g melted chocolate

Method :

1. Steep prunes in orange juice for 3 hours.

2. Grease and line an 8"  round pan.

3. In a mixing bowl, beat butter and sugar until light and fluffy.

4. Add eggs, one at a time, beating well after each addition.

5. Fold in flour.

6. Divide batter into 2 portions, one with one-third (for plain batter) and the other with two-thirds of batter (for chocolate batter).

7. Pour the smaller portion of batter into prepared cake tin.

8. Mix together jam, marinated prunes and melted chocolate. After that fold this mixture into the remaining two-third of batter.

9. Pour into cake tin over the first layer.

10. Create a marbled effect in cake using the tip of a knife to swirl batter.

11. Bake in an oven preheated to 160C for 1 hour 15 minutes (or until a skewer inserted into the center of the cake comes out clean).

12. Cool the cake in the pan and then unmould.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng of Spice Up My Kitchen.