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  Recipe Home » CakesDeserts » Armagnac Prune Cake
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  Armagnac Prune Cake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 241
Ingredients:
12 oz Pitted prunes
2 cup Water
1/4 cup Armagnac or Cognac
1 1/2 cup Vegetable oil
2 1/4 cup Sugar
5 large Eggs
2 tbsp Vanilla extract
3 cup All-purpose flour
1 tbsp Baking soda
2 1/2 tsp Ground cinnamon
1 tsp Ground nutmeg
1 tsp Ground allspice
1/2 tsp Ground cardamom
1/2 tsp Ground cloves
1 tsp Salt
1 1/2 cup Buttermilk

MMMMMGLAZE

1 1/2 cup Sugar
1/4 cup Unsalted butter
1/2 cup Armagnac or Cognac
2 tbsp Light corn syrup
2 tbsp Fresh lemon juice
1 tsp Baking soda

MMMMMOPTIONAL

Vanilla ice cream
Instructions:
FOR CAKE: Position rack in center of oven and preheat to 350 F.
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.

Bon Appetit - April 1991 Typed for you by Karen Mintzias
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