Eggless Cakes

Return to categories | Return to Homepage

Eggless Cakes

Light Dried Fruit Cakes

East Coast Prune Bread

Preheat the oven to 180C/350F/gas mark 4

Use a 900g/2 lb loaf tin.

Prune bread is a traditional American fruit loaf from the East Coast. The following recipe can be varied by substituting dried apricots, persimmons or pears for prunes.

Grease the loaf tin. Sift the dry ingredients together into a bowl and stir in the wholemeal flour. Cream the butter and golden syrup and then whisk in the vanilla and lemon rind. Toss the chopped prunes in the bowl of flour and coat well. Fold in the golden syrup mixture alternately with the sour cream. Fill the loaf tin with the batter. Bake for about 1 hour or until a warm knife, inserted into the centre of the prune bread comes away clean.