Author Notes: Note: This cake is only slightly sweet. It is a cake that answers the age old question, “is it ok to put a slab of butter on my cake?” with a definitive yes. I find it great in the afternoon with an espresso and if it is a Saturday I might even attempt an armagnac, cognac or a sweet walnut liquor. If you just can’t help yourself you could add another 1/8 cup of honey.
The cake is good wrapped in plastic wrap for a couple of days. It was eaten over the course of 3 days here and, for me, only got better.
—thirschfeld
Makes: 9 pieces
Ingredients
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1
cup rye flour
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1
cup unbleached cake flour
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2
teaspoons baking soda
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1
teaspoon ground cinnamon
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1/2
teaspoon kosher salt
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1/4
teaspoon ground nutmeg
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1/8
teaspoon ground cloves
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1/2
cup honey
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2
large eggs
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1/4
cup unsalted butter, melted
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1/2
cup whole milk
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1
cup prunes, chopped
Directions
- Preheat the oven to 350? F. Grease an 8 X 8 inch square cake pan. A parchment square in the bottom might be a good idea if you think the cake will stick to your pan. Grease the parchment too.
- Sift the flours into a mixing bowl. Any large pieces of bran left in the strainer can be discarded. Add the baking soda, cinnamon, nutmeg, salt and cloves.
- Add the eggs, honey, milk, and butter. Stir with a wooden spoon to combine. Add the prunes and stir to distribute them.
- Pour the batter into the pan and bake for 35 minutes or until a cake tester poked into the middle of the cake comes out clean.
- Remove it from the oven and let it cool. Dust with powdered sugar if desired. Serve.