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.
Yield: Makes 1 cake
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
Cream Cheese Frosting
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
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.