Prune Rum Cake

When you need to a large batch baking or make many cakes, I have to double or level up my recipe portions by a lot, maximum is 6 blocks of butter (8 Oz / 250 gram each). I love large batch baking as it saves me time and measuring the ingredients could take a bit of time due to the volume but its all worth it when we assemble all into one huge basin. Also, the beating of egg whites, butter, prune, can be more thorough. The only challenge is the baking time inside the oven due to the likelihood of having 2 trays of baking. I usually would cover the cakes from beginning of the bake.

PRUNE CAKE (ORIGINAL RECIPE) 

11 Oz Butter
6 Oz Sugar (Brown or Castor)
8 Eggs (AA)
8 Oz Hong Kong Flour
160 gm Pitted prunes
1.5 tsp Baking powder
1/2 cup Rum or orange juice

PRUNE CAKE (1 Butter Block) 

8 Oz Butter
5 Oz Sugar (Brown or Castor)
6 Eggs (AA)
6 Oz Hong Kong Flour
120 gm Pitted prunes
1 Tsp Baking powder
1/2 cup Rum or orange juice 

1. Beat egg whites with 2/3 of the sugar until fluffy.
2. Beat egg yolks, butter and sugar until smooth.
Add in blended pitted prune and rum / orange juice.
3. Mix in egg whites mixture.
4. Add in flour and pour into 8” round cake mould.
5. Baking at 150 - 160 C 

600 - 700 gram 80-90 mins longer if its large cake. 

If lower temperature, cake does not rise well, look like steam cake

Large Portion Prune Rum Cake (5 Blocks of Butter) 

Eggs 25 Large AA

Butter 40 Oz (5 X 250 gm 6 blocks)

Brown Sugar 25 Oz (1 lb 9 Oz) 

Prune soaked in Rum 550 gm

Hong Kong Flour - 40 Oz (2 lb 8 Oz)

5 Tbsp Vanilla

5 Tbsp Goldern Syrup

2 1/2 Cups Orange Juice

Baking at 150 - 160 C 

600 - 700 gram 80-90 mins longer if its large cake. 

Medium Portion Prune Rum Cake (4 Blocks of Butter) 

Eggs 20 Large AA

Butter 24 Oz (4 X 250 gm) 

Brown Sugar 20 Oz (1 lb 4 Oz) 

Prune soaked in Rum  440 gm

Hong Kong Flour - 24 Oz (1 lb 8 Oz) - to check again ?

4 Tbsp Vanilla

4 Tbsp Goldern Syrup

2 Cups Orange Juice

Baking at 150 - 160 C 

600 - 700 gram 80-90 mins longer if its large cake. 

3 Butter Portion Prune Rum Cake (3 Blocks of Butter) 

Eggs 18 Large AA

Butter 24 Oz (3 X 250 gm)  

Brown Sugar 15 Oz 

Prune soaked in Rum - 340 gm

Hong Kong Flour - 18 Oz (1 lb 2 Oz) + 6 Oz extra flour (perhaps too much from eggs)

3 Tbsp Vanilla

3 Tbsp Goldern Syrup

1 1/2 Cups Orange Juice

Baking at 150 - 160 C 

600 - 700 gram 80-90 mins longer if its large cake. 

Small Portion Prune Rum Cake (2 Blocks of Butter) 

Eggs 12 Large AA

Butter 16 Oz (2 X 250 gm) 

Brown Sugar 10 Oz  

Prune soaked in Rum 240 gm

Hong Kong Flour  12 Oz

2 Tbsp Vanilla

2 Tbsp Goldern Syrup

1 Cups Orange Juice

Baking at 150 - 160 C 

600 - 700 gram 80-90 mins longer if its large cake. 

What is 6 Butter Portions look like (reminder to self - simply too big to handle, biggest bowl also almost overflowing, does not mix well) :- 

Eggs 30 Large AA

Butter 6 X 250 gm 6 blocks)

Brown Sugar 30 Oz (1 lb 14 Oz)

Prune soaked in Rum 650 gm

Hong Kong Flour - 48 Oz (3 lb)

6 Tbsp Vanilla

6 Tbsp Syrup

3 Cups Orange Juice

Baking at 140 - 150 C 90 mins if its large cake. 1 hour baking if small cakes. 

Sizes of Eggs do influence the cake outcome :-

 2 AAA eggs + 1 B = 200 gm = 5 Size B

30 Large AA = 12+6 = 18 AAA Eggs or 20