This is the perfect cake to enliven a dullish day. Although meant to be high summer it felt more like a glorious autumn day and perfect for tramping through the woods with the dog. I half expected Mr Tumnus to pop out from a gnarly oak to offer me a cup of tea. Earl Grey in fine bone china of course. To go with the tea we would have to have cake, and here is a delightful prune and stem ginger cake from Alex Yandell, who has written Cook.Taste.Autumn. Smile for use on the iPad. To find out more go to http://www.cooktastesmile.com
This is a great way of seeing recipes while cooking as you can turn the iPad to landscape when the method is enlarged for easy reading. None of that nipping across the kitchen to put on reading glasses to peer at recipe.
3 tsp powdered ginger
120g unsalted butter, softened
120g dark soft muscovado sugar
4 TBS golden syrup
2 large free range eggs, beaten
100g ready to eat prunes, finely chopped
2 TBS of syrup from the jar of stem ginger
2.Cream the butter and sugar together until light and fluffy.
7. Remove from the oven. Immediately brush the top with the stem ginger syrup allowing it to asorb completely. Sprinkle with the demerara sugar and allow to cool completely in the pan.
This cake will keep very well in a covered tin for about 4 to 5 days.