2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup prune purée
1/2 cup plain yogurt
1/4 cup unsalted butter, softened
1/4 cup canola oil
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup walnuts, chopped and toasted
3/4 cup dried prunes, pitted and diced
1/4 cup honey
1/4 cup icing sugar
2 tablespoons butter
With the rack in the middle position, preheat the oven to350 °F. Line the bottom of a (8-inch) springform pan or 9×5 loaf pan.
In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In another bowl, combine the prune purée and yogurt. Set aside.
In another bowl, cream the butter with the oil, brown sugar, and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add the dry ingredients alternately with the yogurt mixture. With a spatula, stir in the walnuts and prunes.
Pour the batter into the prepared pan. Bake for about 45 – 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool completely on a rack.
1 cup lightly packed pitted prunes
1 cup water
In a blender, purée the prunes with the water.