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Armagnac Prune Cake Recipe - Cooking Index

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Armagnac Prune Cake

Type: Eggs, Fruit, Nuts
Courses: Dessert
Serves: 16 people
Cooking Time: 1 hour 5 minutes

Recipe Ingredients

12 oz 340gPitted prunes
2 cups 474mlWater
1/4 cup 59mlArmagnac or cognac
1 1/2 cups 355mlVegetable oil
2 1/4 cups 445g / 15ozSugar
5 cups 990g / 34ozEggs (large)
2 tablespoons 30mlVanilla extract
3 cups 187g / 6.6ozAll-purpose flour
1 tablespoon 15mlBaking soda
2 1/2 teaspoons 12mlGround cinnamon
1 teaspoon 5mlGround nutmeg
1 teaspoon 5mlGround allspice
1/2 teaspoon 2.5mlGround cardamom
1/2 teaspoon 2.5mlGround cloves
1 teaspoon 5mlSalt
1 1/2 cups 355mlButtermilk
  Glaze
1 1/2 cups 297g / 10ozSugar
1/4 cup 49g / 1.7ozUnsalted butter
1/2 cup 118mlArmagnac or cognac
2 tablespoons 30mlLight corn syrup
2 tablespoons 30mlFresh lemon juice
1 teaspoon 5mlBaking 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)

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