Prune & Wine Pound Cake
Fragrant Prune and Wine Pound Cake
This is a delightful pound cake featuring prunes simmered in wine, adding a wonderfully moist texture and rich aroma. The hint of wine and the goodness of prunes make it a perfect cake for adults and a sophisticated dessert for any occasion. Enjoy a relaxing tea time with a slice of this exquisite cake, perhaps with a cup of coffee or tea.
Prune Simmering
- 200g Red Wine
- 30g Honey
- 1 Star Anise
- 1/2 Lemon Zest (thinly peeled)
- 150g Dried Prunes
Pound Cake Batter
- 160g Unsalted Butter, room temperature
- 90g Sugar
- 200g Cake Flour, sifted
- 3 Large Eggs, room temperature
- 4g Baking Powder
Lemon Glaze
- 15g Warm Water
- 1 Tbsp Lemon Juice
- 150g Powdered Sugar
- 160g Unsalted Butter, room temperature
- 90g Sugar
- 200g Cake Flour, sifted
- 3 Large Eggs, room temperature
- 4g Baking Powder
Lemon Glaze
- 15g Warm Water
- 1 Tbsp Lemon Juice
- 150g Powdered Sugar
Cooking Instructions
Step 1
First, let’s prepare the simmered prunes. In a saucepan, combine the red wine, honey, star anise, and lemon zest. Bring to a simmer, then add the dried prunes and cook for just 2-3 minutes. Be careful not to overcook, as this can cause the prunes to break down and become mushy. Remove from heat and let the prunes soak in the wine for about an hour to absorb the flavors. Afterward, drain them and pat dry. (If using water instead of wine to make the syrup, you might want to increase the sugar slightly.)
Step 2
Now, let’s make the pound cake batter. In a bowl, cream the softened room-temperature butter. Gradually add the sugar in two or three additions, continuing to whip until the mixture is light, fluffy, and resembles a creamy paste. Proper creaming is key for a tender cake.
Step 3
Lightly whisk the room-temperature eggs in a separate bowl. Add the beaten eggs to the butter-sugar mixture in small, gradual increments, whipping well after each addition. This helps to emulsify the batter and prevent it from separating. Continue whipping until all the egg is incorporated and the batter is smooth and uniform.
Step 4
Add the sifted cake flour and baking powder to the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour. Overmixing can develop gluten and make the cake tough.
Step 5
This step is optional, but for added flavor and texture, you can mix in 1 and 1/2 tablespoons of poppy seeds. They add a delightful subtle crunch and nutty taste. (You can omit this if you don’t have poppy seeds.)
Step 6
Prepare your pound cake pan by lining it with parchment paper. Spoon the batter into a piping bag and pipe a ‘U’ or rectangle shape into the pan, leaving space in the center for the prunes. (Alternatively, you can spread about one-third of the batter into the pan, place the prunes in the center, and then cover with the remaining batter.)
Step 7
Arrange the drained simmered prunes on top of the piped batter, ensuring they are centered within the space you created.
Step 8
Cover the prunes with the remaining batter, filling the pan. Smooth the top surface with a spatula. Gently tap the pan on the counter a few times to release any large air bubbles and create a flat top.
Step 9
Bake in a preheated oven at 170-180°C (338-356°F) for approximately 45 minutes. If the top starts browning too quickly, you can loosely tent the cake with aluminum foil to ensure it bakes through evenly. The cake is done when a skewer inserted into the center comes out clean.
Step 10
Once baked, remove the cake from the pan and let it cool completely. While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the warm water, lemon juice, and powdered sugar until smooth and lump-free. Adjust the consistency by adding a little more powdered sugar if too thin, or a tiny bit more water if too thick. Brush the glaze evenly over the top of the cooled cake.
Step 11
Once the glaze has set slightly, decorate the cake using some of the reserved prunes, strips of lemon peel, star anise, or cinnamon sticks used in the recipe. Using leftover star anise or cinnamon sticks as a refrigerator deodorizer is a great tip! Store them in an airtight container in the fridge; opening the door will release a pleasant aroma.
