Sticky Prune & Brandy Loaf is a grown-up fruit cake — prunes steeped in 50ml (1.7 fl oz) of brandy until plump and boozy, then folded into a honey and muscovado sponge with orange zest and walnuts. The long soak is the recipe; everything else is quick.
Looking for a dessert that feels both rustic and incredibly sophisticated? You’ve found it. This Sticky Prune & Brandy Loaf is an absolute showstopper, perfect for rounding off a special dinner. We start by plumping up sweet prunes in a generous splash of brandy (Somerset cider brandy is a game-changer here!), which infuses the entire cake with a warm, boozy depth. Paired with crunchy toasted walnuts and a bright hint of orange zest, every slice is a delight. The best part? It’s a fantastic make-ahead dessert that actually gets better with time. Serve it with a dollop of tangy crème fraîche or a scoop of good-quality vanilla ice cream, and prepare for the compliments to roll in.
Ingredients
• 150g (5.3 oz) / 5.3 oz pitted prunes
• 50ml / 3.5 tbsp (53 ml) brandy
• Unsalted butter, for greasing the tin
• 25g (0.88 oz) / ¼ cup walnuts
• 3 large eggs, lightly beaten
• 150ml (5.1 fl oz) / ⅔ cup sunflower oil
• 125g (4.4 oz) / ⅔ cup packed light muscovado sugar
• 4 tbsp (60 ml) honey, plus 2 tbsp (30 ml) more for the glaze
• 150g (5.3 oz) / 1¼ cups self-raising flour
• ½ tsp baking powder
• 1 pinch sea salt
• Finely grated zest of 1 large orange
Instructions
1. The night before (or at least 2 hours ahead), place the prunes in a small bowl and pour over the brandy. Cover and leave them to soak and plump up.
2. When you’re ready to bake, preheat your oven to 155°C (310°F) / 135°C (275°F) Fan / Gas Mark 3. Grease a 26 x 12cm / 10 x 5 inch loaf tin with butter and line it completely with baking parchment.
3. Spread the walnuts on a small baking tray and toast in the preheated oven for 20-25 minutes until fragrant and golden. Set aside to cool, then roughly chop.
4. In a large mixing bowl, whisk together the eggs, sunflower oil, muscovado sugar, and 4 tbsp (60 ml) of honey until well combined. A stand mixer with a beater attachment works well here.
5. Sift in the self-raising flour, baking powder, and salt. Drain the soaked prunes but be sure to reserve the leftover brandy for the glaze. Fold the drained prunes, toasted walnuts, and orange zest into the batter until just combined.
6. Pour the batter into your prepared loaf tin and smooth the top. Bake for 50-55 minutes. The cake is ready when it’s firm to the touch and a skewer inserted into the centre comes out clean.
7. Let the cake cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool further.
8. To make the glaze, gently heat the remaining 2 tbsp (30 ml) of honey with 1 tbsp (15 ml) of water in a small saucepan. Remove from the heat and stir in the reserved brandy from the prunes. While the cake is still warm, use a skewer to poke holes all over the top, then brush the glorious brandy glaze all over, letting it soak in.
Nutritional Information
• Estimated values per serving (based on 8 servings)
• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 50g
• Sugar: 35g
• Protein: 6g
Pro Tips
• For an extra-special garnish, soak an additional 12 prunes in 50ml (1.7 fl oz) / 3.5 tbsp (53 ml) more brandy. Top each slice with two prunes and a drizzle of the glaze.
• This cake tastes even better the next day as the flavours have more time to meld. Store it in an airtight container at room temperature for up to 3 days.
• No brandy? A dark rum or even a strong orange liqueur like Cointreau would also be delicious for soaking the prunes.
• Serve slices warm with a generous scoop of clotted cream, crème fraîche, or high-quality vanilla bean ice cream to cut through the richness.
FAQ
Q: Can I make this prune and brandy loaf vegan
A: This recipe is vegetarian but not vegan as it contains eggs. For a vegan version, you could experiment with an egg replacer like a ‘flax egg’ (1 tbsp / 15 ml ground flaxseed mixed with 3 tbsp / 45 ml water per egg). Results may vary as this can alter the final texture of the loaf.
Q: Is there a non-alcoholic substitute for the brandy
A: Yes, absolutely. For an equally delicious alcohol-free version, you can soak the prunes in warm orange juice, apple juice, or even strongly brewed black tea. You can then use a little of the soaking liquid in the glaze as well.
Q: What are some dairy-free ways to serve this vegetarian loaf
A: This loaf is wonderful on its own. For a creamy, dairy-free accompaniment, serve a warm slice with a scoop of high-quality vegan vanilla ice cream (made from oat, soy, or coconut milk) or a dollop of coconut yogurt.
Q: How long can I store this vegetarian prune loaf
A: This cake keeps beautifully and the flavours actually improve over time. Store it in an airtight container at room temperature for up to 3 days. It’s a perfect make-ahead vegetarian dessert.
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Sticky Prune & Brandy Loaf
Ingredients
Method
- The night before (or at least 2 hours ahead), place the prunes in a small bowl and pour over the brandy.
- Cover and leave them to soak and plump up.
- When you're ready to bake, preheat your oven to 155°C (310°F) / 135°C Fan / Gas Mark 3.
- Grease a 26 x 12cm / 10 x 5 inch loaf tin with butter and line it completely with baking parchment.
- Spread the walnuts on a small baking tray and toast in the preheated oven for 20-25 minutes until fragrant and golden.
- Set aside to cool, then roughly chop.
- In a large mixing bowl, whisk together the eggs, sunflower oil, muscovado sugar, and 4 tbsp (60 ml) of honey until well combined. A stand mixer with a beater attachment works well here.
- Sift in the self-raising flour, baking powder, and salt.
- Drain the soaked prunes but be sure to reserve the leftover brandy for the glaze.
- Fold the drained prunes, toasted walnuts, and orange zest into the batter until just combined.
- Pour the batter into your prepared loaf tin and smooth the top.
- Bake for 50-55 minutes. The cake is ready when it's firm to the touch and a skewer inserted into the centre comes out clean.
- Let the cake cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool further.
- To make the glaze, gently heat the remaining 2 tbsp (30 ml) of honey with 1 tbsp (15 ml) of water in a small saucepan.
- Remove from the heat and stir in the reserved brandy from the prunes.
- While the cake is still warm, use a skewer to poke holes all over the top, then brush the glorious brandy glaze all over, letting it soak in.
