Armagnac Prune Cake Recipe Recipe

Name: Armagnac Prune Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounce Pitted prunes; 2 c. Water; 1/4 c. Armagnac or possibly Cognac; 1 1/2 c. Vegetable oil; 2 1/4 c. Sugar; 5 lrg Large eggs; 2 Tbsp. Vanilla extract; 3 c. All-purpose flour; 1 Tbsp. Baking soda; 2 1/2 tsp Grnd cinnamon; 1 tsp Grnd nutmeg; 1 tsp Grnd allspice; 1/2 tsp Grnd cardamom; 1/2 tsp Grnd cloves; 1 tsp Salt; 1 1/2 c. Buttermilk; 1 1/2 c. Sugar; 1/4 c. Unsalted butter; 1/2 c. Armagnac or possibly Cognac; 2 Tbsp. Light corn syrup; 2 Tbsp. Fresh lemon juice; 1 tsp Baking soda Vanilla ice cream

Servings: persons

12 ounce Pitted prunes
2 c. Water
1/4 c. Armagnac or possibly Cognac
1 1/2 c. Vegetable oil
2 1/4 c. Sugar
5 lrg Large eggs
2 Tbsp. Vanilla extract
3 c. All-purpose flour
1 Tbsp. Baking soda
2 1/2 tsp Grnd cinnamon
1 tsp Grnd nutmeg
1 tsp Grnd allspice
1/2 tsp Grnd cardamom
1/2 tsp Grnd cloves
1 tsp Salt
1 1/2 c. Buttermilk
1 1/2 c. Sugar
1/4 c. Unsalted butter
1/2 c. Armagnac or possibly Cognac
2 Tbsp. Light corn syrup
2 Tbsp. Fresh lemon juice
1 tsp Baking soda Vanilla ice cream

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

3291

kcal

Calories

189

Fat

370

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 12 ounce Pitted prunes, 2 c. Water, 1/4 c. Armagnac or possibly Cognac, 1 1/2 c. Vegetable oil, and more.

Yes, Armagnac Prune Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Armagnac Prune Cake Recipe

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