Pecan Plum Coffee Cake

 

Ingredients:
1 ¼ raisins and pitted prunes, coarsely chopped
1 cup black coffee

6 teaspoons butter, melted
½ cup sugar

1 M-size egg, beaten
orange zest
1 ¾ cups cake flour
2 teaspoons of baking powder

½ teaspoon cinnamon

1 teaspoon ginger powder

1 pinch of nutmeg.

Cooking instructions:

Soak the raisins and pitted prunes in the coffee for 20 minutes. Preheat the oven to 350°F (180°C). Grease and line a 20 cm loaf tin. In a big bowl mix butter, sugar, egg and orange zest. Meanwhile in another bowl combine all the flour, baking powder and spices together. Slowly pour the coffee mixture and keep stirring until smooth. Stir well and pour into the prepared baking tin. On the top add the raisins and the pitted prunes. Bake for 40 minutes or until a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes, then remove and cool on a wire rack. Flip the cake while it’s still hot and drizzle with the topping. To make the topping, place the sugar and butter in a saucepan over a low heat. Once the sugar has dissolved, stir in the water and nuts and drizzle over the cake.