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
|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|
|Need help with conversions?|
|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 on Preparation Day 3.
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