- 9 ounces Sunsweet Dried pitted prunes
- 9 ounces Butter
- 9 ounces brown sugar
- 7 ounces Flour
- 2 tsp Baking powder
- 2 ounces cocoa powder
- 3 eggs Eggs, beaten
- 250 ml coffee
- a splash Water or fruit juice
Preheat oven to 400 degrees F.
Put the prunes in a medium sauce pan with coffee and simmer for 10 minutes.
Put aside and allow to cool a little then puree in the food processor or with a stick blender. If the mixture is too thick, add a little water or fruit juice to loosen.
Grease and line a shallow 13 x 9" baking tray. Leave an overhang of your lining paper so the cake can be removed from the tin easily.
Melt butter in microwave or in a large saucepan on the stove.
Stir in sugar and prune mixture, then the flour and cocoa powder, add the eggs, stirring well.
Pour into your prepared tin and bake for approx 20 - 30 minutes until the cake is springy to touch.
Leave in the tin until cold before removing, then slice into squares.