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1
FOR CAKE: Position rack in center of oven and preheat oven to 350F (180C).
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2
Butter and flour 12 cup bundt pan.
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3
Combine prunes, water and Armagnac in heavy medium saucepan.
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4
Simmer until prunes are tender, about 15 minutes.
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5
Drain prunes, reserving 1/4 cup cooking liquid for glaze.
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6
Coarsely chop prunes.
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7
Beat oil, sugar, eggs and vanilla in large bowl until well blended.
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8
In medium bowl, mix flour, baking soda, spices and salt to blend.
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9
Mix dry ingredients into dry mixture.
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10
Add buttermilk, beating until batter is smooth.
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11
Fold in chopped prunes.
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12
Transfer batter to prepared pan.
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13
Bake cake until tester comes out clean, about 1 hour 5 minutes.
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14
Transfer to rack in pan.
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15
FOR GLAZE: Combine reserved 1/4 cup prune cooking liquid, sugar, butter, Armagnac, corn syrup, lemon juice and baking soda in heavy large saucepan.
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16
Bring to boil over medium heat, stirring occasionally.
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17
Boil 2 minutes.
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18
Pierce cake in several places with long toothpick or wooden skewer.
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19
Slowly pour 1 1/4 cups glaze over hot cake.
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20
Reserve extra glaze.
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21
Let glazed cake cool in pan 30 minutes.
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22
Turn cake out onto platter.
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23
Cool completely.
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24
Cut cake into wedges.
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25
Serve with vanilla ice cream, passing additional glaze separately as sauce.
