This cake is one of family's favorite treats, perfect anytime, but especially this time of the year warmed and served with cream. It came from a magazine...? It was an article by Bill Granger but it was not Bill's recipe... I think it was from a Melbourne favorite cafe?
3/4 cup prunes, pitted
3/4 cup dried Apricot halves
2 cups strong tea
500g plain flour (+extra 1 tbls)
2tsp baking powder
175g brown sugar
1tbls ground cinnamon (I use heaps more)
185g unsalted butter (extra needed for cake tin and for drizzling as assembling)
185g white castor sugar
1tsp vanilla extract
*Pre heat oven 160- Grease a 22cm spring form cake pan- Chop roughly apricots and prunes + soak in strong tea for 10 min- drain and put aside.
Sift flour, baking powder + pinch salt.
In a separate bowl combine brown sugar, cinnamon and 1tbls flour.
In a separate bowl cream 185g of the butter and white sugar- when light and fluffy add to this gradually the flour alternating with the milk (with the vanilla extract)
Then gently 'just' fold in the fruit.
Place 1/3 in cake tin, sprinkle with 1/3 of brown sugar mix - drizzle with 1tbls of melted butter!
Cook for 1 hour + check cake it cooked with a skewer. Cool before turning out. Well worth the effort!