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How To make Armagnac Prune Cake
Ingredients
12
oz
prunes, pitted
2
cup
water
1/4
cup
armagnac, or cognac
1 1/2
cup
vegetable oil
2 1/4
cup
sugar
5
each
eggs
2
tablespoon
vanilla extract
3
cup
flour, all-purpose
1
tablespoon
baking soda
2 1/2
teaspoon
cinnamon, ground
1
teaspoon
nutmeg, ground
1
teaspoon
allspice, ground
1/2
teaspoon
cardamom, ground
1/2
teaspoon
cloves, ground
1
teaspoon
salt
1 1/2
cup
buttermilk
GLAZE
:
1 1/2
cup
sugar
1/4
cup
butter, unsalted
1/2
cup
armagnac, or cognac
2
tablespoon
corn syrup, light
2
tablespoon
lemon juice, fresh
1
teaspoon
baking soda
OPTIONAL
:
1
ice cream, vanilla
Directions:
FOR CAKE: Position rack in center of oven and preheat oven to 350 degrees. butter and flour 12 cup bundt pan. Combine prunes, water and Armagnac in heavy medium saucepan. Simmer until prunes are tender, about 15 minutes. Drain prunes, reserving 1/4 cup cooking liquid for glaze. Coarsely chop prunes.
Beat oil, sugar, eggs and vanilla in large bowl until well blended. In medium bowl, mix flour, baking soda, spices and salt to blend. Mix dry ingredients into dry mixture. Add buttermilk, beating until batter is smooth. Fold in chopped prunes. Transfer batter to prepared pan. Bake cake until tester comes out clean, about 1 hour 5 minutes. Transfer to rack in pan.
FOR GLAZE: Combine reserved 1/4 cup prune cooking liquid, sugar, butter, Armagnac, corn syrup, lemon juice and baking soda in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Boil 2 minutes.
Pierce cake in several places with long toothpick or wooden skewer. Slowly pour 1 1/4 cups glaze over hot cake. Reserve extra glaze. Let glazed cake cool in pan 30 minutes. Turn cake out onto platter. Cool completely.
Cut cake into wedges. Serve with vanilla ice cream, passing additional glaze separately as sauce.
How To make Armagnac Prune Cake's Videos
How to make a Prune & Armagnac soufflé
In this short film, Stéphane shows you, step-by-step, how to recreate one of the most popular desserts on the Checkers menu - our Prune & Armagnac soufflé. This is real melt-in-the-mouth stuff, with a nice little alcoholic kick. It's also a taste of Stéphane's home town of Agen.
If you've never been confident about your soufflé skills before, this might just turn you into a soufflé superstar.
1934 Recipe - Prune Ice Cream - Recipe Archaeology
Here's what you need to make Prune Ice Cream:
14 1/2 oz. evaporated milk
1 tsp. granulated gelatin
1 Tbs. cold water
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
pinch of salt
2 cups cooked prunes
2 Tbs. brown sugar
1 tsp. vanilla
Scald evaporated milk. Soften gelatin in cold water then dissolve in hot milk. Add spices; mix well and chill.
Cut prunes into quarters. Heat in a heavy pot with 1/2 cup of water until prunes are mushy. Set aside to cool.
When milk mixture is slightly set and chilled, whip with a stand mixer. Add sugar and vanilla. Whip until slightly stiff peeks.
Fold in prunes and mix until combined.
Pour into container and freeze until ready to serve.
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Milk Street Television | The New Baking (Season 1, Episode 2)
In this episode, host Christopher Kimball goes to London’s Violet Bakery to visit with rising pastry star Claire Ptak. While there, he learns some of her baking techniques, such as under-whipping egg whites for a lighter cake. Back at Milk Street and in the kitchen, he puts that information to work, making Chocolate, Prune and Rum Cake with Milk Street Cook Matthew Card. Next up is Milk Street Cook Erika Bruce who shows Chris how to make a Brown Sugar Tart with our Foolproof Single-Crust Pie Dough. The show ends with Chris explaining how a Japanese baking technique coupled with a cornstarch paste ended his 30-year search for a prebaked pie crust that won’t slump in the pan.
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Ruth Hinks, UK World Chocolate Master, on how to create a chocolate and plum gateau
UK World Chocolate Master, Ruth Hinks takes, us through a step by step recipe for her orchard gateaux one of her desserts from the recent World Chocolate Masters competition in Paris sponsored by Callebaut. The Orchard Gateaux is made with a biscuit base, plum jelly, prune sponge and, of course, chocolate!
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Prune Whip Spice Cake Prune - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Prune Whip Spice Cake Prune Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Prune Butter Frosting
2 : Eggs
1 ts : Salt
1/4 ts : Allspice
1/2 c : Prune Juice, Drained From
1 ts : Vanilla
2 ts : Baking Powder
1/2 c : Milk
1/4 ts : Baking Soda
1 1/3 c : Sugar
1/2 ts : Cinnamon
1/2 c : Shortening
1/4 ts : Nutmeg
2 1/4 c : All-purpose Flour, Sifted
Prune Cake - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Prune Cake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 ts : Baking Powder
3 : Eggs
1 ts : Nutmeg
1 : Jar Jr. Baby Food Prunes
1 ts : Vanilla
2 c : Flour
1 c : Salad Oil
2 c : Sugar
1 ts : Cinnamon
1/2 ts : Salt