Prune and Armagnac Creole Cake (for Prep Day 2)

Ingredients

• ½ teaspoon salt
• grated zest of 1 lemon
• grated zest of 1 orange
• 1 tablespoon molasses sugar
• 1½ teaspoons pure vanilla extract
• ½ teaspoon ground cloves
• ½ teaspoon freshly grated nutmeg
• + 9 more ingredients
• • ½ rounded teaspoon ground cinnamon
  • 8 oz (225 g) currants
  • 8 oz (225 g) raisins
  • 4 oz (110 g) whole mixed candied peel
  • 2 oz (50 g) unblanched, whole almonds
  • 2 oz (50 g) glace cherries
  • 1½ teaspoons Angostura bitters
  • 10 fl oz (275 ml) Armagnac
  • 12 oz (350 g) pitted, ready-to-eat prunes

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 s...

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