Christmas Cake
This Christmas, my go-to secret ingredient for a standout cake is Californian Prunes and I'm thrilled to partner with CAPrunes for this delightful creation. Grown under the Californian sun, these prunes bring a unique sweetness and rich texture to the table, making each slice a festive delight!
Ingredientes
For the Prune Puree:
- 8 oz California Prunes, pitted
- 3 tbsp sugar
- 1/2 cup water
For the Cake:
- 14 tbsp unsalted butter, at room temperature
- 1/2 cup granulate sugar
- 1/2 cup brown sugar
- 4 eggs
- 1/2 cup cornstarch
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 cup cognac, brandy or armagnac
- 3/4 cup black raisins
- 3/4 cup golden raisins
- 1 cup cranberries (or other dried or candied fruit)
- 1 cup walnut, chopped
- 1 cup prune puree
Instrucciones
- Preheat the oven to 350F/ 180C. Grease a cake pan.
- For the prune puree: in a small saucepan, combine the dried prunes, sugar and water. Bring the mixture to a boil over medium heat, then reduce the heat to low. Let the prunes simmer for about 10 minutes or until they are soft and plump. Stir occasionally. If the mixture is too thick, add a bit more water.
- In a bowl or stand mixer, mix the butter, sugar, eggs, cornstarch, flour, baking powder, nutmeg, cloves, cinnamon and baking soda. Add the cognac and mix. Add the dried fruit, and the prune puree, and combine.
- Pour the butter into prepared pan and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.