Name: Apple, Prune and Armagnac Cake with Streusel Topping
Ingredients: 12 oz Ready To Use Prunes,; Without Stones; 3 oz Caster Sugar; 5 fl Water; 3 fl Port Or Armagnac; 3 oz Self-Rising Flour; 1 oz Butter; At Room Temperature; 3 oz Demerara Sugar; 2 oz Whole Almonds, Halved And Shredded But untoasted; To Finish; 3 oz Self-Rising Flour; 1/2 ts Baking Powder; 2 oz Butter; Soft; 1 oz Almonds; Ground; 2 oz Caster Sugar; 1 Egg; Size 1; 2 tb Milk; 2 oz Bramley Apple (Cooking Apples); Diced; Icing Sugar; To Finish; 8 Inch Tin With A Loose Base, Greased And Lined with greaseproof paper

It is common to hear people saying on their deathbeds, “I only want the Lord to forgive me my sins, and take me to rest.” But those who say such things forget that the rest of heaven would be utterly useless if we had no heart to enjoy it! What could an unsanctified man do in heaven, if by any chance he got there? Let that question be fairly looked in the face, and fairly answered. No man can possibly be happy in a place where he is not in his element, and where all around him is not congenial to his tastes, habits, and character. When an eagle is happy in an iron cage, when a sheep is happy in the water, when an owl is happy in the blaze of noonday sun, when a fish is happy on the dry land - then, and not till then, will I admit that the unsanctified man could be happy in heaven.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Silvia	1	Servings

INGREDIENTS

12	oz	Ready To Use Prunes,; Without Stones
3	oz	Caster Sugar
5	fl	Water
3	fl	Port Or Armagnac
3	oz	Self-Rising Flour
1	oz	Butter; At Room Temperature
3	oz	Demerara Sugar
2	oz	Whole Almonds, Halved And Shredded But untoasted; To Finish
3	oz	Self-Rising Flour
1/2	ts	Baking Powder
2	oz	Butter; Soft
1	oz	Almonds; Ground
2	oz	Caster Sugar
1		Egg; Size 1
2	tb	Milk
2	oz	Bramley Apple (Cooking Apples); Diced
		Icing Sugar; To Finish
8		Inch Tin With A Loose Base, Greased And Lined with greaseproof paper

INSTRUCTIONS

FOR THE PRUNES
FOR THE STREUSEL TOPPING
FOR THE CAKE
Pre-heat oven to gas mark 4, 350F, 180 C. Although the ready-to-use prunes
are not supposed to need soaking, we prefer to soak them just the same (the
advantage is having them ready stoned). Start the recipe the night before
you want to serve the cake by placing the prunes in a saucepan along with
the sugar and water and simmer them very gently for 15 minutes. After that
remove them to a bowl, add the armagnac, stir well, cover and leave
overnight.
When you're ready to make the cake, begin with the streusel topping: place
the sifted flour and butter in a bowl and rub the butter in until the
mixture becomes crumb like. Then add the sugar, mixing it in evenly, and
after that sprinkle in one dessertspoon of cold water and fork the mixture
until it is coarse and lumpy. Leave it to one side with the almonds.
The cake mixture is very simple indeed - all you do is sift the flour and
baking powder into a bowl, add the rest of the ingredients (except for the
apple) then, using an electric hand whisk or a wooden spoon and some
old-fashioned elbow grease, beat the mixture together until smooth. After
that, fold in the apple, then spoon the mixture into the prepared tin.
Now arrange the prunes all over the mixture, then fork the streusel topping
over the prunes and finally sprinkle the shredded almonds evenly over the
surface. Place the cake on the centre shelf of the oven, bake it for one
hour, then remove from the oven. Leave it in the tin for 30 minutes before
turning it out to cool on a wire rack.
Just before serving sift the icing sugar over the surface.
Recipe By     : Delia Smith, The Mail on Sunday You Magazine, @ 1992
Posted to EAT-L Digest 17 October 96
Date:    Fri, 18 Oct 1996 19:01:12 EDT
From:    erika metzieder <100627.3022@COMPUSERVE.COM>

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”