Recipe

Walnut and prune loaf

A quick and easy recipe, this delicious walnut and prune loaf makes a great breakfast or afternoon tea, especially delicious lightly toasted and spread with butter or a wedge of brie.

May 31, 2011 2:00pm
  • 1 hr 15 mins cooking
  • Serves 10
    • Print
    Print

Ingredients

Walnut and prune loaf
  • 100 gram butter, softened
  • 3/4 cup (165g) caster sugar
  • 2 eggs
  • 2 cup (320g) wholemeal self-raising flour, sifted
  • 1 cup (280g) plain yoghurt
  • 1/3杯(80 ml) orange juice
  • 1 cup (190g) seeded prunes, finely chopped
  • 2/3 cup (80g) roasted walnuts, finely chopped

Method

Walnut and prune loaf
  • 1
    Preheat oven to 180ºC (160ºC fan-forced). Grease 14cm x 21cm loaf pan; line base and sides with baking paper, extend paper 5cm above long sides.
  • 2
    In a medium bowl, combine butter, sugar, eggs, flour, yoghurt and juice.
  • 3
    Using an electric mixer, beat on low until combined. Stir in prunes and nuts.
  • 4
    Spread mixture into pan; bake for about 1¼ hours. Stand loaf in pan for 10 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    Cut into slices and serve.

Notes

Store in an airtight container, at room temperature, for up to three days. Suitable to freeze. Not suitable to microwave. Don't worry if this cake cracks, as most loaf cakes do.

The Latest from Food To Love