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
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.