Icelandic Prune Layer Cake
This Icelandic Prune Layer Cake is a cherished holiday tradition, enjoyed for its rich and complex flavors. This cake, influenced by Icelandic and Ukrainian culinary traditions, combines soft cookie-like layers with a luscious prune filling enriched with hints of rum or wine. Though it takes time to 'cure,' the wait enhances the flavor and texture, making it a memorable dessert experience.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
flour
4 cups
baking powder
2 teaspoons
salt
1/2 teaspoon
margarine or butter
1 cup (softened)
sugar
1 cup
eggs
2 (beaten)
vanilla
1 teaspoon
milk
1/4 cup
pitted prunes
2 lbs
sugar
1/2 cup
rum or wine
1/2 cup (preferred variety)
water
1/2 cup (reserved from cooking prunes)
salt
1 pinch
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
3
In a separate bowl, cream the margarine or butter with the sugar until light and fluffy.
4
Beat in the eggs one at a time, then stir in the vanilla.
5
Gradually add the dry ingredients to the creamed mixture alternately with the milk, mixing until just combined to form a dough.
6
Divide the dough into 7 equal portions. Roll each portion out to fit an 8-inch cake pan.
7
Bake the dough portions until slightly browned, about 10-12 minutes. Cool completely on a wire rack.
8
Meanwhile, make the prune filling. In a saucepan, cover the prunes with water and simmer over medium heat until tender, about 15-20 minutes.
9
Drain the prunes, reserving at least 1/2 cup of the cooking water.
10
In a food processor, blend the drained prunes, 1/2 cup sugar, rum or wine, reserved water, and a pinch of salt until smooth.
11
Transfer the prune mixture back to the saucepan and simmer for a few minutes to blend the flavors. Let it cool until it's safe to handle.
12
Assemble the cake by layering prunes and dough, starting and ending with a cookie layer, using seven cookie layers and six filling layers in total.
13
Wrap the assembled cake in wax or parchment paper, then in foil. Refrigerate for 1 1/2 to 2 weeks to allow the flavors to meld and the texture to soften.
14
The cake is ready when the cookie layers no longer crumble when sliced.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Icelandic Prune Layer Cake?
It is a traditional holiday dessert, also known as Vinarterta, featuring multiple thin cookie-like layers filled with a rich prune mixture.
How many layers does this recipe have?
This specific recipe consists of seven cookie layers and six layers of prune filling.
How long should the cake cure before serving?
The cake needs to be refrigerated for 1.5 to 2 weeks to allow the flavors to meld and the cookie layers to soften.
What is the baking temperature for the cake layers?
The cookie layers should be baked in an oven preheated to 350°F (175°C).
What size cake pan is used for the layers?
The dough portions should be rolled out to fit an 8-inch cake pan.
What kind of alcohol can be used in the prune filling?
You can use either 1/2 cup of rum or your preferred variety of wine to flavor the filling.
Do I need to cook the prunes before making the filling?
Yes, the prunes should be simmered in water for 15-20 minutes until they are tender.
What should I do with the water used to cook the prunes?
You should reserve at least 1/2 cup of the cooking water to blend back into the prune filling.
How do I know when the cookie layers are done baking?
The layers are finished when they are slightly browned, which typically takes 10-12 minutes.
How do I ensure the prune filling is smooth?
Process the drained prunes, sugar, alcohol, reserved water, and salt in a food processor until the mixture is completely smooth.
Can I use butter instead of margarine?
Yes, you can use either softened margarine or butter to cream with the sugar.
What is the texture of the finished cake?
After curing, the cookie layers soften into a cake-like texture that does not crumble when sliced.
How should the cake be stored during the curing process?
Wrap the assembled cake in wax or parchment paper, then in foil, and keep it in the refrigerator.
How many eggs are required for the dough?
The recipe calls for 2 beaten eggs to be added to the creamed mixture.
Is milk used in this recipe?
Yes, 1/4 cup of milk is added to the dough, alternating with the dry ingredients.
What are the dry ingredients for the dough?
The dry ingredients consist of 4 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
How do I assemble the layers?
Start with a cookie layer, spread a portion of prune filling, and repeat until you have 7 cookie layers and 6 filling layers, ending with a cookie layer.
Does the prune filling need to be cooled before assembly?
The filling should be cooled until it is safe to handle before you begin layering it with the cookies.
Why is this cake associated with Christmas?
It is a cherished holiday tradition in Icelandic culture, often made weeks in advance for Christmas celebrations.
What cultures influenced this dessert?
The recipe is influenced by both Icelandic and Ukrainian culinary traditions.
How much sugar is in the prune filling?
The filling requires 1/2 cup of sugar, which is blended with the prunes.
Should the cookie layers be cooled after baking?
Yes, the layers should be cooled completely on a wire rack before you attempt to assemble the cake.
How much prune fruit is needed?
The recipe requires 2 pounds of pitted prunes.
Is there vanilla in the dough?
Yes, 1 teaspoon of vanilla is stirred into the creamed butter and egg mixture.
Can I skip the refrigeration step?
No, refrigeration for at least 1.5 weeks is essential for the moisture from the filling to soften the hard cookie layers.
How much flour do I need for the dough?
You will need 4 cups of flour to form the dough for the layers.
Is there salt in the prune filling?
Yes, a pinch of salt is added to the filling mixture to enhance the flavor.
What should the dough consistency be like?
The dough should be firm enough to be divided into 7 portions and rolled out like a soft cookie dough.
Do you simmer the prune mixture after blending it?
Yes, after blending the ingredients, you simmer the mixture in a saucepan for a few minutes to blend the flavors.
What is the primary flavor of this cake?
The cake has a rich, complex flavor dominated by sweet prunes and hints of rum or wine.