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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

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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Prune and Armagnac Creole Cake Makes an 8 inch (20 cm) square or round cake

Prune and Armagnac Creole Cake

This beautiful cake makes a welcome change from a standard fruit cake at Christmas, but is still full of boozy fruit and flavour!

 
 

 

 




 
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