Prune and Armagnac Creole Cake (for Prep Day 2)

These are the ingredients to pre-soak for seven days to make the cake on Preparation Day 3.

For an 8 inch (20 cm) cake

Prune and Armagnac Creole Cake (for Prep Day 2)

Ingredients
12 oz (350 g) pitted, ready-to-eat prunes
10 fl oz (275 ml) Armagnac
11/2 teaspoons Angostura bitters
2 oz (50 g) glace cherries
2 oz (50 g) unblanched, whole almonds
4 oz (110 g) whole mixed candied peel
8 oz (225 g) raisins
8 oz (225 g) currants
1/2 rounded teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
11/2 teaspoons pure vanilla extract
1 tablespoon molasses sugar
grated zest of 1 orange
grated zest of 1 lemon
1/2 teaspoon salt
Equipment
You will also need a large, lidded jar or an airtight plastic container.

Method

First of all, measure out the Armagnac, bitters and 3 tablespoons of water into a large saucepan, then roughly chop the prunes, cherries and almonds, and finely dice the candied peel. Add these, along with the rest of the pre-soaking ingredients, to the pan. Now stir and bring the mixture up to simmering point, then, keeping the heat low, simmer very gently, without a lid, for 15 minutes.

After that, allow everything to cool completely, then pour the cold mixture into the jar or container, seal, and leave in the fridge for 7 days, giving it a little shake from time to time, ready to make the cake on Preparation Day 3.

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