Eggless Cakes

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Eggless Cakes

Light Dried Fruit Cakes

Prune and Nut Loaf

Preheat the oven to 190C/375F/gas mark 5

Use a 900g/2 lb loaf tin.

Grease and line the loaf tin. Sift the flour, baking powder, bicarb. and salt into a bowl and add the cinnamon. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, and make a well in the centre. Add the sour cream and milk and gradually draw in the dry ingredients to form a smooth dough.

Using floured hands shape the mixture into sixteen even-sized rounds. Place eight in the base of the tin. Sprinkle over half of the nuts and all of the prunes. Arrange the remaining dough rounds on top and sprinkle over the remaining chopped walnuts.

Bake in the oven for about 50 minutes or until firm to the touch. Check near the end of cooking time and cover with greaseproof paper if it is overbrowning. Turn out on to a wire rack and leave to cool for 1 hour. When cold brush with the honey to glaze.