Prune Pound Cake topped with Prune Ganache
Prune Pound Cake topped with Prune Ganache

California Prune Pound Cake topped with California Prune Ganache

A delicious cake topped with a beautiful California Prune ganache.

Makes: 6-8Prep Time: 40 minsCook Time: 30 mins


  • For the pound cake
  • 210g sugar
  • 164g medium wheat flour
  • 55g cornflour
  • 3g (1/2 tsp) baking powder
  • 125g unsalted butter (at room temperature)
  • 1g (1/4 tsp) salt
  • 3 large eggs (at room temperature)
  • 150g California Prunes
  • Strong flour as needed
  • For the ganache
  • 250g California Prunes
  • 250g fresh double cream
  • 250g white chocolate


To make the Pound Cake: 

  1. Set the oven to 180℃.
  2. Butter a 1lb loaf tin/cake tin and dust with strong flour.
  3. Whip the butter, sugar and salt together in a bowl until creamy.
  4. Add the egg, a little at a time, mixing well with each addition.
  5. Sieve the medium wheat flour, cornflour and baking powder into the bowl and fold in.
  6. Add the California Prunes into the mixture and then fold in.
  7. Pour the mixture into the prepared cake tin.
  8. Bake for 30 minutes in the preheated oven.
  9. Once cooked, remove from the oven and leave to cook in the tin.

To make the California Prune ganache

  1. Break the white chocolate into pieces and place in a bowl.
  2. Blend the California Prunes until they become a paste. Transfer to a pan.
  3. Add the fresh cream to the California Prunes paste and bring to the boil.
  4. Cool slightly, then pour onto the white chocolate, whipping continuously to keep the mixture from separating.

To finish:    

  1. Remove the cake from the tin.
  2. Pour the California Prunes ganache over the top of the cake
  3. Add decorations as required: for example, honeycomb, chopped California Prunes, white chocolate buttons, chocolate drops, mini-meringues, etc.