Sarah's Sherried Prune Cake

Cake:
200 grams (1/2 lb.) prunes, roughly chopped - no stones
2/3 cup of sherry or Grand Marnier
125 grams (1/2 cup or 1 stick) butter, softened
1 cup brown sugar
2 eggs
Vanilla
1 cup plain flour
1 tsp. bicarb of soda (baking soda)
2 Tbs. of cocoa (optional)

Icing:
50 grams (3 Tbs.) butter, softened
5 Tbs. icing sugar (powdered sugar)
Vanilla
Sherry or Grand Marnier

Prep time: 2 hours 30 minutes
Yield: 10 servings

Cake:
Cover the prunes in the sherry and let sit for 1 hour.

Preheat oven to 175º Celcius (350º Fahrenheit).

In food processor cream butter, sugar and vanilla. Add eggs one at a time.

With blades spinning, add flour, bicarb and cocoa until blended. Add prune mixture. Process until well mixed.

Bake at 175º Celcius for approximately 40 minutes. Cool cake completely before frosting.

Icing:
In food processor, cream butter and sugar. Add flavourings and a little more icing sugar if not the right consistency.

Double this quantity if the cake has to look posh.

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