Armagnac Prune Cake

Recipe Ingredients

12 oz	340g	Pitted prunes
2 cups	474ml	Water
1/4 cup	59ml	Armagnac or cognac
1 1/2 cups	355ml	Vegetable oil
2 1/4 cups	445g / 15oz	Sugar
5 cups	990g / 34oz	Eggs (large)
2 tablespoons	30ml	Vanilla extract
3 cups	187g / 6.6oz	All-purpose flour
1 tablespoon	15ml	Baking soda
2 1/2 teaspoons	12ml	Ground cinnamon
1 teaspoon	5ml	Ground nutmeg
1 teaspoon	5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground cardamom
1/2 teaspoon	2.5ml	Ground cloves
1 teaspoon	5ml	Salt
1 1/2 cups	355ml	Buttermilk
		Glaze
1 1/2 cups	297g / 10oz	Sugar
1/4 cup	49g / 1.7oz	Unsalted butter
1/2 cup	118ml	Armagnac or cognac
2 tablespoons	30ml	Light corn syrup
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Baking soda
		Optional
		Vanilla ice cream

Recipe Instructions

FOR CAKE: Position rack in center of oven and preheat to 350F. Butter and flour 12-cup bundt pan.

Combine prunes, water and Armagnac in heavy medium saucepan. Simmer until prunes are tender, about 15 minutes. Drain prunes, reserving 1/4 cup cooking liquid for glaze. Coarsely chop prunes.

Beat oil, sugar, eggs and vanilla in large bowl until well blended. In medium bowl, mix flour, baking soda, spices and salt to blend. Mix dry ingredients into dry mixture. Add buttermilk, beating until batter is smooth. Fold in chopped prunes. Transfer batter to prepared pan.

Bake cake until tester comes out clean, about 1 hour 5 minutes. Transfer to rack in pan.

FOR GLAZE: Combine reserved 1/4 cup prune cooking liquid, sugar, butter, Armagnac, corn syrup, lemon juice and baking soda in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Boil 2 minutes.

Pierce cake in several places with long toothpick or wooden skewer. Slowly pour 1-1/4 cups glaze over hot cake. Reserve extra glaze. Let glazed cake cool in pan 30 minutes. Turn cake out onto platter. Cool completely. Cut cake into wedges.

Serve with vanilla ice cream, passing additional glaze separately as sauce.

Source:
Mrs. Cinda Lively; Bon Appetit - April 1991

Rating

Average rating:

6 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.