Coarsely grated zest and juice of 1 orange and 1 lemon
6 oz walnuts
8 oz plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 large eggs
1 tbs honey
A few walnut halves to decorate
Grease and line a deep 7-inch cake tin. Place the
butter, sugar and water in a sauce pan and heat to
dissolve. Add the prunes, ginger, orange and lemon zest
and nuts. Bring to the boil, cover and simmer gently for
10-15 minutes. Cool.
Preheat the oven to 350°F. 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.
Pour the cake mixture into the prepared tin, stud the
top with half walnuts and bake in the center of the oven
for 1 1/4 hours, or until a toothpick comes out clean.
Pierce the warm cake all over. Place the honey, orange
and lemon juices 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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