Squidgy Prune, Pecan, Citrus and Honey Cake

Name: Squidgy Prune, Pecan, Citrus and Honey Cake
Cuisine: United Kingdom
Ingredients: 50g (2oz) stem ginger, chopped; 175g (6oz) soft brown sugar; 1 teaspoon ground cinnamon; 1 tablespoon honey; Half pecans, to decorate; 2 large eggs; 300 ml (½ pint) water; 1 teaspoon bicarbonate of soda; 175g (6oz) butter; 175g (6oz) pecan pieces; Coarsely grated zest and juice of 1 orange and 1 lemon; 250g (8oz) plain flour; 250g (8oz) stoned prunes, chopped

Preparation info

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

This uses the old-fashioned method of boiling the ingredients before baking.

Ingredients

175g (6oz) butter
175g (6

Europe
United Kingdom
Dessert
Vegetarian

Method

Grease a deep 15–18cm (6–7-inch) cake tin and line the bottom with baking parchment. In a saucepan, dissolve the butter and sugar in the water. Place the prunes, ginger, orange and lemon zest and nuts into