Prune and Armagnac Creole Cake - Soaked Fruits

These are the ingredients to pre-soak for seven days to make the Prune and Armagnac Creole Cake

For an 8 inch (20 cm) cake

This recipe is from Delia's Complete Christmas Magazine 2004

Prune and Armagnac Creole Cake - Soaked Fruits
 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
You will also need a large, lidded jar or an airtight plastic container.


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.

Print Page