Prune and Armagnac Creole Cake
This Christmas cake is lovely and moist and dead easy, especially as we have already soaked the fruits for it on Preparation Day 2.
Makes an 8 inch (20 cm) square cake
|pre-soaked fruit mixture (made on Preparation Day 2)|
|9 oz (250 g) self-raising flour, sifted|
|9 oz (250 g) demerara sugar|
|9 oz (250 g) unsalted butter, softened|
|5 large eggs, at room temperature|
|Need help with conversions?|
|You will need an 8 inch (20cm) round loose-based cake tin, greased with base and side lined or an 8 inch (20 cm) square cake tin, greased, the base and sides lined with a double thickness of baking parchment to sit 4 inches (10 cm) deep.|
When you're ready to bake the cake, preheat the oven to gas mark 1, 275°F, 140°C. The making of this particular cake could not be simpler - all you do is measure out the flour, sugar and butter into a very large bowl, then add the eggs and either whisk or beat with a wooden spoon until everything is evenly blended. Now gradually fold in the pre-soaked fruit mixture until it is evenly distributed. Then spoon the mixture into the prepared tin, levelling the surface with the back of the spoon. Bake in the centre of the oven for 2½ hours without opening the door, then cover the cake with a double thickness of baking parchment and continue to bake it for a further 15 minutes, or until the centre feels springy when lightly touched. Cool the cake for 45 minutes in the tin, then transfer it to a wire rack to finish cooling.
When it's completely cold, wrap it in a double layer of baking parchment, then foil, and store it in an airtight container, ready to decorate on Preparation Day 6
*To make this recipe gluten-free: Use gluten-free white flour, adding 1 heaped teaspoon of gluten-free baking powder when you sift it.
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