Marsala prune cake

Marsala prune cake

Bundt cake al marsala e prugne

By
From
The Italian Baker
Serves
8-10

The story goes that an English trader named John Woodhouse docked his ship in 1773 in the Sicilian port of Marsala, where the locals were making a sweet wine named after the town. He liked it so much he decided to load the ship with 50 barrels to bring back to England. He also decided to fortify the wine with a type of grappa, to make it stronger and so it would last the ocean voyage. The English loved it very much and so Woodhouse returned to Sicily and started trading for the British market. This cake is simple and yet full of wonderful aromas. Perfect for 5 o’clock tea.

Ingredients

Quantity Ingredient
130g butter, at room temperature, plus extra for greasing
250g prunes, chopped and stones removed
125ml marsala
230g light brown sugar
2 eggs
150g sour cream
230g plain flour
3 teaspoons baking powder

Method

  1. Preheat the oven to 160°C. Butter a 20-cm bundt tin, making sure it goes into every crevice.
  2. Put the chopped prunes and Marsala in a saucepan set over a medium heat and cook for about 20 minutes. Remove and set aside to cool a little before processing to a smooth purée in a food processor or blender.
  3. Meanwhile, in the bowl of a stand mixer, or in a mixing bowl and using hand-held electric beaters, beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the sour cream and beat until combined. Sift the flour, add the baking powder and gradually beat into the wet mixture; do not over-beat. Stir the prune purée into the mixture until combined.
  4. Transfer the mixture to the prepared tin, smooth the surface using a spatula and bake for 50 minutes until a skewer inserted in the cake comes out clean. Once baked, leave to cool in the tin for about 10 minutes before inverting on to a wire rack to cool completely.
Tags:
baking
cakes
biscuits
Italian
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