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In 2017, Sunsweet celebrated its 100-year anniversary. Any milestone deserves a celebratory cake, and this beautiful rendition has the tang of buttermilk and a cream cheese frosting.
To make the cake: Preheat the oven to 375°F and butter two 23-cm / 9-inch round baking pans. Cream sugar and butter in a large bowl of an electric mixer until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir together flour, baking powder and salt in a medium bowl. Add to butter mixture alternately with the buttermilk. Stir in prunes and spread equal amounts into each pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans then carefully remove.
To make the cream cheese frosting: In a bowl, beat together cream cheese, 1 butter and vanilla until light and aerated. Gradually mix in 1 1/4 powdered sugar until smooth, adding the remaining powdered sugar if the frosting doesn’t look thick enough.
300 g / 1 1/2 cups sugar
225 g / 1 cup unsalted butter, softened
4 large eggs
315 g / 2 1/4 cups all-purpose flour
4 g / 2 teaspoons baking powder
6 g / 1 1/2 teaspoons salt
180 g / 3/4 cup buttermilk
170 g / 1 1/4 cups Diced Dried Plums
225 g / 8 ounces cream cheese
75 g / 1/3 cup softened unsalted butter
5 ml / 1 teaspoon vanilla extract
150-180 g / 1 1/4-1 1/2 cups powdered sugar
Table sauces allow consumers to enjoy a broad range of flavors enjoyed at restaurants while staying within budget and cooking at home.
Read MorePrunes can help lower total sugars in a range of products, from baked goods and bars to sauces, marinades, drinks, and even yogurt products. Here’s some guidance on how to make it work for you.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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