Name: Armagnac Prune Cake
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

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

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