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Sticky Prune & Brandy Loaf – vegetarian recipe
Stav Kogan

Sticky Prune & Brandy Loaf

A rustic and sophisticated Sticky Prune & Brandy Loaf, infused with brandy-soaked prunes, toasted walnuts, and orange zest. A perfect make-ahead dessert that gets better with time.
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Prep Time 2 hours 15 minutes
Cook Time 1 hour 20 minutes
Total Time 3 hours 35 minutes
Servings: 8 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 150g / 5.3 oz pitted prunes
  • 50ml / 3.5 tbsp 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
  • For an extra-special garnish, soak an additional 12 prunes in 50ml / 3.5 tbsp 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.

Method
 

  1. The night before (or at least 2 hours ahead), place the prunes in a small bowl and pour over the brandy.
  2. Cover and leave them to soak and plump up.
  3. When you're ready to bake, preheat your oven to 155°C (310°F) / 135°C Fan / Gas Mark 3.
  4. Grease a 26 x 12cm / 10 x 5 inch loaf tin with butter and line it completely with baking parchment.
  5. Spread the walnuts on a small baking tray and toast in the preheated oven for 20-25 minutes until fragrant and golden.
  6. Set aside to cool, then roughly chop.
  7. 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.
  8. Sift in the self-raising flour, baking powder, and salt.
  9. Drain the soaked prunes but be sure to reserve the leftover brandy for the glaze.
  10. Fold the drained prunes, toasted walnuts, and orange zest into the batter until just combined.
  11. Pour the batter into your prepared loaf tin and smooth the top.
  12. 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.
  13. Let the cake cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool further.
  14. 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.
  15. Remove from the heat and stir in the reserved brandy from the prunes.
  16. 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.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25g

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