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How To make Armagnac Prune Cake
Ingredients
12
oz
prunes, pitted
2
cup
water
1/4
cup
armagnac, or cognac
1 1/2
cup
vegetable oil
2 1/4
cup
sugar
5
each
eggs
2
tablespoon
vanilla extract
3
cup
flour, all-purpose
1
tablespoon
baking soda
2 1/2
teaspoon
cinnamon, ground
1
teaspoon
nutmeg, ground
1
teaspoon
allspice, ground
1/2
teaspoon
cardamom, ground
1/2
teaspoon
cloves, ground
1
teaspoon
salt
1 1/2
cup
buttermilk
GLAZE
:
1 1/2
cup
sugar
1/4
cup
butter, unsalted
1/2
cup
armagnac, or cognac
2
tablespoon
corn syrup, light
2
tablespoon
lemon juice, fresh
1
teaspoon
baking soda
OPTIONAL
:
1
ice cream, vanilla
Directions:
FOR CAKE: Position rack in center of oven and preheat oven to 350 degrees. 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.
How To make Armagnac Prune Cake's Videos
Mary Berry's indulgent chocolate steamed pudding - BBC
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Watch the BBC first on iPlayer ???? Indulgent and so comforting, this chocolate pudding is full of rich flavour and served with a divine pouring sauce. It is also great served with ice cream.
Get the full recipe @BBC Food ????
Mary immerses herself in the enchanting Scottish Highlands. Surrounded by magical scenery, snow-capped mountains and frost-covered forests, Mary makes delicious food to warm her up after a day out in the cold, including a tempting sausage and pepper hotpot, some simple twice-baked souffles, a mushroom, lentil and double potato jumble and an onion and sage open puff pastry tart.
Mary hitches a lift through the woods on a husky sled and meets a chocolatier whose highland truffles have made him famous around the world. Back in her own kitchen, Mary makes an indulgent chocolate steamed pudding with a rich chocolate sauce. It is the kind of food that you long to come home to after a day exploring the great outdoors.
Mary Berry's Simple Comforts | Series 1 Episode 6 Winter Woodland | BBC
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1934 Recipe - Prune Ice Cream - Recipe Archaeology
Here's what you need to make Prune Ice Cream:
14 1/2 oz. evaporated milk
1 tsp. granulated gelatin
1 Tbs. cold water
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
pinch of salt
2 cups cooked prunes
2 Tbs. brown sugar
1 tsp. vanilla
Scald evaporated milk. Soften gelatin in cold water then dissolve in hot milk. Add spices; mix well and chill.
Cut prunes into quarters. Heat in a heavy pot with 1/2 cup of water until prunes are mushy. Set aside to cool.
When milk mixture is slightly set and chilled, whip with a stand mixer. Add sugar and vanilla. Whip until slightly stiff peeks.
Fold in prunes and mix until combined.
Pour into container and freeze until ready to serve.
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GBCAcademy - Graham Hornigold's Spiced Prune & Marmalade Frangipane Tart
Graham Hornigold serves up a stunning prune and marmalade frangipane tart recipe, perfect for the colder months. The layer of marmalade spread on the base is reminiscent of a classic Bakewell tart, while a glaze of marmalade and prune juice delivers a next-level finish.
Find the recipe here:
Prunes in Armagnac – Bruno Albouze
These boozy prunes are a must try classic of southwest France. The prunes are sublime served over vanilla and coffee ice cream, and as an ingredient in Far Breton, Gâteau Basque, Tourtière Landaise etc.. Packed in a pretty glass jar, they make a welcome gift.
To get the full recipe go to
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Ruth Hinks, UK World Chocolate Master, on how to create a chocolate and plum gateau
UK World Chocolate Master, Ruth Hinks takes, us through a step by step recipe for her orchard gateaux one of her desserts from the recent World Chocolate Masters competition in Paris sponsored by Callebaut. The Orchard Gateaux is made with a biscuit base, plum jelly, prune sponge and, of course, chocolate!
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