Рецепт Rum and Prune Cake with Caramel Sauce
I always loved to read Donna Hay's magazine for its fast, fresh and simple recipes and adapted this rich with an irresistible depth of caramel flavour cake from Donna Hay's APR/MAY 2012 issue. I've tweaked the recipe by using all prunes and raisins instead of fresh dates and also have reduced the sugar. The cake turned out deliciously soft with a spike of rum flavour in the cake as well in the caramel sauce. You'll find it hard to resist going back for seconds, and thirds ... mmm, tasted so wonderful with every bite! I've never cooked caramel sauce before and sadly I did not do a good job with it. The caramel sauce was not thick enough to make it stay on the cake instead it seeped through. Anyway this is a perfect cake and it'll serve family and friends well, during the Christmas holidays.
Rum and Prune Cake with Caramel Sauce
- 185g Prunes, chopped
- 60g Raisins
- 150g Boiling water
- 1 1/4tsp Baking soda
- 195g Self raising flour - sifted
- 150g Brown sugar
- 190g Melted butter
- 1 1/2 tsp Vanilla extract
- 5 Eggs (70g each)
- Caramel Sauce
- 75g Butter
- 100g Brown sugar
- 130g Golden syrup
- 190g Whipping cream
- 45g Rum
Method:
Preheat oven to 160C. Place the prunes, raisins, boiling water, rum and baking soda in a bowl and set aside for 10 minutes.
Place flour and sugar in a large bowl and mix to combine with a hand whisk.
Add in melted butter and vanilla extract and mix well. Then add eggs, mix well again and lastly add the prune mixture into it. Mix well with handwhisk till combined.
Spoon mixture into a well-greased with cooking spray - (9 inch) bundt pan and bake for 160 degree C for 35-40 minutes or until cooked when tested with a skewer.
Allow to cool in the pan for 15 minutes, before turning onto a wire rack to cool completely.
To make the caramel sauce, place the butter, sugar, golden syrup, whipping cream and rum in a sauce pan over medium heat and stir until sugar is dissolved.
Bring to the boil and cook for 12 - 15 minutes or until thickened. Allow sauce to cool for 10 minutes before pouring over the cake to serve.
Hope you have a wonderful day!