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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

This recipe is from Delia's Complete Christmas Magazine 2004 For an 8 inch (20 cm) cake

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  • method
  • Ingredients

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.

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