Prune and Armagnac Creole Cake
- 5 large eggs, at room temperature
- 9 oz (250 g) unsalted butter, softened
- 9 oz (250 g) demerara sugar
- pre-soaked fruit mixture (made on Preparation Day 2)9 oz (250 g) self-raising flour, sifted
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...