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...

View full recipe at SpringPad

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