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Armagnac Prune Cake

Armagnac Prune Cake



Armagnac Prune Cake

12 Oz. pitted prunes

2 Cups water

1/4 Cup Armagnac or cognac

1 1/2 Cups vegetable oil

2 1/4 Cups sugar

5 Large eggs

2 Tablespoon vanilla extract

3 Cups all purpose flour

1 Tablespoon baking soda

2 1/2 Teaspoon ground cinnamon

1 Teaspoon ground nutmeg

1 Teaspoon ground allspice

1/2 Teaspoon Cardamoms, ground

1/2 Teaspoon ground cloves

1 Teaspoon salt

1 1/2 Cups buttermilk

Glaze

1 1/2 Cups sugar

3/4 Cup (1 1/2 sticks) unsalted butter

1/2 Cup Armagnac or cognac

2 Tablespoon light corn syrup.

2 Tablespoon fresh lemon juice

1 Teaspoon baking soda

Vanilla ice cream (optional)

For cake:

Position rack in center of oven and preheat to 350F. Butter and flour a 12 cup Bundt pan. Combine prunes, water and Armagnac in heavy medium saucepan. Simmer until prunes are tender, 15 minutes.  Drain prunes, reserving 1/4 cup of cooking liquid for glaze. Coarsely chop prunes. Beat oil, sugar, eggs and vanilla in a large bowl until will blended. In med. bowl, mix flour, baking soda, spices and salt to blend. Mix dry ingredients into oil mixture. Add buttermilk, beating just until batter is smooth. Fold in prunes. Transfer batter to prepared pan. Bake cake until tester inserted comes out clean, about 1 hour 5 minutes. Transfer cake to rack in pan.

For glaze:

Combine reserved 1/4 cup of prune cooking liquid, sugar, butter, Armagnac, corn syrup, lemon juice and baking soda in heavy large saucepan. Bring to boil over med. 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 for 30 minutes. Turn cake out on platter and cool completely. Cut cake into wedges. Serve with vanilla ice cream, passing additional glaze separately as sauce.  16 servings.

 

 

 

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