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Prune Pound Cake topped with Prune Ganache

A delicious cake topped with a beautiful prune ganache.

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Prep Time   40 mins Cook Time   30 mins Serves  6


210g  Sugar   
164g  Medium wheat flour   
55g    Cornstarch   
3g      Baking powder   
125g  Unsalted butter    Room temperature
1g      Salt   
160ml Egg    Room temperature
150g   California prunes   
As needed  Strong flour   
868g  Total   
250g   California prunes   
250g   Fresh cream   
250g   White chocolate   
750g   Total   


To make 10 cakes, multiple the ingredients by 10


Pound Cake       

  1. Mix medium wheat flour, cornstarch and baking powder together, sieve them, and set aside.           
  2. Put butter, sugar and salt into another bowl and whip until creamy.
  3. Add egg, a little at a time, put into (2), and then mix well.            
  4. Add the flour from (1) and the prunes into (3) and then blend.           
  5. Sprinkle with strong flour on the buttered pound cake mold and pour the mixture from (4).           
  6. Bake for 30 minutes in the convection oven preheated to 180 ℃.
  7. Cool it down in the mold as it is without removing from the mold.                

Prune Ganache

  1. Blend prunes finely in a mixer until it becomes paste.           
  2. Add fresh cream into the prune paste from (1), boil, pour to white chocolate, and whip well to keep it from being separated.           

Remove the prune pound cake from the mold and garnish by pouring the prune ganache. 

Prune Pound Cake