Recipe - Prune Walnut And Honey Cake

6 ounce Butter
6 ounce Soft brown sugar
One half pt Water
8 ounce Stoned prunes; chopped
2 ounce Stem ginger chopped
Coarsely grated zest and
juice of 1
; orange and 1 lemon
6 ounce Walnuts
8 ounce Plain flour
1 teaspoon Bicarbonate of soda
1 teaspoon Ground cinnamon
2 lg Eggs
1 tablespoon Honey
Few walnut halves to
decorate

1. Grease and line a deep 7in / 18cm cake tin. Place the butter, sugar and
water in a saucepan and heat to dissolve. Add the prunes, ginger, orange
and lemon zest and nuts. Bring to the boil, cover and simmer gently for
1015 minutes. Cool.

2. Preheat the oven to 180øC/350øF/Gas Mark 4. Sift the flour, bicarbonate
of soda and cinnamon together, then stir in the cooled fruit mixture. Whisk
the eggs then add them to the fruit and flour mixture.

3. Pour the cake mixture into the prepared tin, stud the top with half
walnuts and bake in the centre of the oven for 1 One fourth hours, or until a
skewer comes out clean.

4. Pierce the warm cake all over. Place the honey, orange and lemon luices
in a small saucepan and heat to dissolve, then bubble for 2 minutes. Spoon
this mixture over the cake and leave to cool in the tin.

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