This delicious and original cake was the creation of my mother who used to bake in Africa in the 1960’s with an American friend of hers. It has become a family favourite over generations as it is now also made by my daughter. Special permission has been sought from my mother to release the recipe to the general public!
2 cups flour
3 cups demerara sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 heaped teaspoons of cinnamon powder
2 heaped teaspoons of cloves powder
2 heaped teaspoons of allspice powder
A pinch of salt
1 cup yogurt
1 cup vegetable oil
1 cup pitted prunes
1 cup chopped walnutes
Mix all the dry ingredients together in a large mixing bowl. Add the vegetable oil, yogurt and beaten eggs to the batter. Stew the prunes for ten minutes or so in a little water on the hob. Allow this to cool and add to the mixture. Finally add the chopped walnuts. Prepare two round or loaf baking pans by greasing with a few drops of vegetable oil and line with baking parchment; you can oil this too if you like just for ease when turning the cake out after baking. Bake at 180 degrees for an hour. Allow to cool and enjoy. Wrap up cake in silver foil and keep in the fridge for up to a week.