God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Would you like to be rid of this spiritual depression? The first thing you have to do is to say farewell now once and for ever to your past. Realize that it has been covered and blotted out in Christ. Never look back at your sins again. Say: “It is finished; it is covered by the Blood of Christ.” That is your first step. Take that and finish with yourself and all this talk about goodness, and look to the Lord Jesus Christ. It is only then that true happiness and joy are possible for you. What you need is not to make resolutions to live a better life, to start fasting and sweating and praying. No! You just begin to say: “I rest my faith on Him alone who died for my transgressions to atone.”
Martyn Lloyd-Jones
Armagnac Prune Cake
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Eggs, Dairy
Cakes, Desserts
16
Servings
INGREDIENTS
12
oz
Pitted prunes
2
c
Water
1/4
c
Armagnac or Cognac
1 1/2
c
Vegetable oil
2 1/4
c
Sugar
5
lg
Eggs
2
tb
Vanilla extract
3
c
All-purpose flour
1
tb
Baking soda
2 1/2
ts
Ground cinnamon
1
ts
Ground nutmeg
1
ts
Ground allspice
1/2
ts
Ground cardamom
1/2
ts
Ground cloves
1
ts
Salt
1 1/2
c
Buttermilk
1 1/2
c
Sugar
1/4
c
Unsalted butter
1/2
c
Armagnac or Cognac
2
tb
Light corn syrup
2
tb
Fresh lemon juice
1
ts
Baking soda
Vanilla ice cream
INSTRUCTIONS
GLAZE
OPTIONAL
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
A Message from our Provider:
“He who angers you, controls you!”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!