INGREDIENTS

INSTRUCTIONS

Combine prunes and Armagnac in a small bowl and macerate (soak) for 2
hours, stirring occasionally. Drain, reserving the liquid. Preheat
oven to 350 degrees. Lightly oil an 8-inch round cake pan or spray
with nonstick cooking spray. Line the bottom of the pan with a circle
of parchment or wax paper. Lightly oil or spray the paper and dust  the
pan with cornmeal, shaking out the excess. In a medium-sized  bowl,
combine cornmeal, flour, baking powder, and salt. In a large  mixing
bowl, whisk together sugar, oil, butter until well combined.  Add egg
and egg white, whisking until just combined. Stir in yogurt,  vanilla
and 1 tablespoon of the reserved prune soaking liquid. (Set  aside the
remainder for brushing the top of the cake.) Fold in the  dry
ingredients until just combined. Pour the batter into the  prepared pan
and scatter the reserved prunes over the top. Bake for  20 to 25
minutes, or until the cake is golden and a toothpick  inserted in the
center comes out clean. Cool on a rack 10 minutes.  Invert the cake,
peel off the paper, and place right-side up on a  serving plate. (The
cake can be cooled, wrapped in plastic and  refrigerated for up to 2
days. Warm for 10 minutes at 350 degrees  before serving.) Brush the
top of the cake with the remaining prune  soaking liquid and serve
warm. Per Serving: 232 calories; 3g protein;  6g fat; 35g
carbohydrates; 79mg sodium; 31mg cholesterol. Posted to  Digest
eat-lf.v096.n159  Date: Thu, 19 Sep 1996 18:26:05 -0600  From: "Robin
Goldberg Isaacs" <isaacs@rmi.net>

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 113
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 18mg
Sodium: 76.9mg
Potassium: 85.3mg
Carbohydrates: 19.2g
Fiber: 1g
Sugar: 8.4g
Protein: 1.5g