Moist Prune Cake with Lemon Frosting

Preheat oven to 150 C. Place prunes, water, sugar and butter into a saucepan. Boil for about 10 minutes. Remove from heat. Allow to cool then pour the mixture into a mixing bowl. Add the beaten egg and vanilla essence.

Into a smaller bowl, sift the dry ingredients (flour, baking soda and baking powder). Mix dry ingredients into wet ingredients until combined.

Pour into a 9″ cake tin that has been greased and floured Bake in the oven for 1 1/2 hours. Poke a skewer into the center, if it comes up clean then it is cooked. Remove from oven and set pan on a rack for a few minutes. Then turn cake out of tin onto a cake rack to cool.

For the lemon frosting:
In a medium sized bowl, combine the water, lemon essence and melted butter then add icing sugar until you get a nice frosting consistency. (Not too runny as it will run off the cake and not too thick so you can’t spread it.) Spread the frosting evenly over the cake.