How to cook
Clean the prunes from their seeds.
Caramelize the sugar for the caramel, but be careful not to burn it, because then it will be bitter.
Pour it immediately into a 10″ (26 cm) baking pan. Add the butter while the caramel is still hot, in order to to melt.
Arrange the halved prunes on top of the caramel.
In a bowl, beat the eggs with the sugar and vanilla until you have a fluffy mixture.
Sift the flour with the baking powder and add them to the egg mixture. Finally add 2 tbsp. of rum and stir.
Pour the cake mixture over the prunes and bake it at 338°F (170 degrees) for about 30 minutes until it's fully baked.
Immediately after baking, turn the cake over onto a tray.
The prune turnover cake will go very well with a scoop of ice cream or whipped cream.