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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Autumn apple recipes
For soggy bottom
31 Oct 2014 23:12
31 Oct 2014 16:29
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
27 Oct 2014 10:55
|Can Anyone Help?||
A good sweet pastry recipe?
01 Nov 2014 08:44
21 Oct 2014 19:59
31 Oct 2014 10:17
28 Oct 2014 21:33