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Prune and Armagnac Creole Cake

This Christmas cake is lovely and moist and dead easy.  Your fruits will have been pre-soaking for seven days - see recipe below.

 
 
 Prune and Armagnac Creole Cake

  Makes an 8 inch (20 cm) square or round cake

Ingredients
 pre-soaked fruit mixture (see recipe below)
 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
Oven temperatures and Conversions
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Equipment
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.

This recipe is from Delia's Complete Christmas Magazine 2004

Method

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.

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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Visit the Delia Online Cookery School with Waitrose
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